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Hetty McKinnon on Muck Rack

Hetty McKinnon

Brooklyn, New York
As seen in: To Vegetables, With Love, MSN, NYT Cooking, The New York Times, The New York Times en Español, Yahoo Life, BBC, The Guardian, The Independent (UK), The Washington Post, Yahoo Canada and
Cookbook author. Recipe Writer. Publisher + editor of Peddler Journal + host The House Specials podcast.
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Articles

Cold sesame noodles with smashed cucumbers

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By Hetty McKinnon
| Yahoo Life Verified
When loaded with vegetables, noodle salads offer a perfect bridge between lightness and comfort. In this recipe, thick silky rice noodles (use the pad Thai variety) are freshened up with crunchy cucumbers, offering a pleasing textural contrast. Smashing the cucumbers creates jagged edges that are perfect for catching the dressing; salting them briefly helps to remove excess moisture without sacrificing crunch.
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Cold Sesame Noodles With Smashed Cucumbers

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By Hetty McKinnon
| NYT Cooking Verified
4 Persian cucumbers (about 14 ounces), trimmed 8 ounces medium-thick dried rice noodles (pad Thai-style) 1 tablespoon rice vinegar 1 garlic clove, finely grated 2 tablespoons water, plus more as needed 1 (7- to 8-ounce) package baked tofu, sliced into ½-inch batons 2 teaspoons toasted sesame or chile oil 1 large handful fresh cilantro, leaves and tender stems roughly chopped Prepare the salad: Cut the cucumbers in half lengthwise.
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Crunchy Peanut Noodle Slaw

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By Hetty McKinnon
| NYT Cooking Verified
For the Peanut Sauce ⅓ cup smooth peanut butter 1 tablespoon rice vinegar 1 garlic clove, finely grated For the Slaw 1 (3- to 3 ½-ounce) package vegetarian instant ramen noodles (with vegetarian flavor packet) 1½ pounds Napa cabbage (about ½ large head), scraggly outer leaves and core removed, thinly sliced (about 10 cups) 2 cups mixed soft fresh herbs such as cilantro, basil, mint and parsley, roughly torn ½ cup roasted peanuts, roughly chopped, divided 2 scallions, thinly sliced Add...
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