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

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Ingredients

  • 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

Use imperial measurements

Method

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

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.

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