Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

Name: Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 medium carrots, peeled, ends trimmed and sliced; 2-inch piece ginger, peeled and roughly chopped; 2 shallots, peeled and sliced; 3 tablespoons soy sauce; 1/4 cup rice wine vinegar; 1/4 cup water; 1 tablespoon superfine sugar; 3 tablespoons vegetable oil; 1 teaspoon salt; 1 large head Iceberg lettuce, quartered and cored; Freshly chopped cilantro leaves, for garnish; 1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

2 medium carrots, peeled, ends trimmed and sliced

2-inch piece ginger, peeled and roughly chopped

2 shallots, peeled and sliced

3 tablespoons soy sauce

1/4 cup rice wine vinegar

1/4 cup water

1 tablespoon superfine sugar

3 tablespoons vegetable oil

1 teaspoon salt

1 large head Iceberg lettuce, quartered and cored

Freshly chopped cilantro leaves, for garnish

1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Directions

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.
Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.