Iceberg lettuce with carrot ginger soy dressing with coriander and red Thai chillis

  • 2 medium carrots, peeled, ends trimmed and sliced
  • 5-cm piece ginger, peeled and roughly chopped
  • 2 shallots, peeled and sliced
  • 3 tbsp soy sauce
  • 60ml rice wine vinegar
  • 60ml water
  • 1 tbsp icing sugar
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 large head Iceberg lettuce, quartered and cored
  • Freshly chopped coriander leaves, for garnish
  • 1 large red Thai chilli, seeded, deveined and thinly sliced, for garnish
1) Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.

2) Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with coriander and chillis.

Rule the Kitchen with More Recipe Faves

Larb
Larb
Now playing...
2:08
Goat's Cheese and Herb-Stuffed Radicchio Leaves
Goat's Cheese and Herb-Stuffed Radicchio Leaves
Time
5
Serves
12
Difficulty
Med
Iceberg wedges with pancetta gorgonzola dressing
Time
8
Serves
6
Difficulty
Easy
Easy Greek Salad
Easy Greek Salad
Time
-
Serves
6
Difficulty
Easy