Recipe courtesy of Dave Lieberman
Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

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.

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