Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 185
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 758
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 185
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 758
- Total: 10 min
- Prep: 10 min
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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