COOLING asian salads
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.lanceseeto.com Asian salads don’t always have a lot of meat