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

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
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) 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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