Chinese Lettuce Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

These big, crunchy, moist leaves are not a common Indian ingredient. They are, however, my favourite salad leaf. They are giant, generous, sweet torpedoes that work as well in salads as they do in soups or stir-fries. This salad formula is entirely transferable to your favourite leaves.


  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 small Chine


  1. Put the vegetable oil in a small frying pan set over a medium-high heat. When hot, add the mustard seeds and fry until they begin to fizz and pop. Remove from the heat and set aside until cool.
  2. In a large bowl, add all of the remaining ingredients, mix well, check for seasoning and serve immediately.