COOL­ING asian sal­ads

mailife - - Food - Words and pho­tos by LANCE SEETO

As tem­per­a­tures be­gin to heat up, maybe its time to change your lunch or din­ner menu with these de­li­ciously healthy and re­fresh­ing Asian sal­ads. Hu­mankind has been en­joy­ing the nu­tri­tious value of a sim­ple salad since an­cient times when they used salt to sea­son wild plants and herbs. In fact, the word salad comes from sal, the Latin for salt. Of course, sal­ads have evolved since those an­cient times. To­day, in ad­di­tion to greens, sal­ads can be com­posed of veg­eta­bles, pasta, and fruit. Some are more fill­ing, con­tain­ing meat, poul­try, or cheese. More re­cent in­ven­tions in­clude the Wal­dorf salad, which is a sim­ple con­coc­tion of cel­ery, wal­nuts, apples and may­on­naise, and the Cae­sar salad, ru­mored to have been in­vented by an Ital­ian chef re­sid­ing in Mex­ico in the 1920’s. While most sal­ads are served cold, a few, such as the Ger­man potato salad are meant to be served hot. Still, what­ever the in­gre­di­ents, we tend to think of a salad as some­thing we have on the side and served with a main course. In most Fi­jian house­holds, a salad is usu­ally green let­tuce with cu­cum­ber and toma­toes, or a coleslaw of shred­ded cabbage and car­rot, but in Asian cui­sine, sal­ads play a very dif­fer­ent role.

LANCE SEETO is an award-win­ning in­ter­na­tional food writer, au­thor, television pre­sen­ter and ex­ec­u­tive chef based on Mana Is­land Fiji. Fol­low his culi­nary ad­ven­tures in Fiji at www.lance­ Asian sal­ads don’t al­ways have a lot of meat

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