Iceberg Lettuce with Carrot Ginger Dressing

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Blitz this tangy dressing in a blender to drizzle over crisp chunks of iceberg lettuce, or use it on any salad or raw vegetables.

Preparation: 10 Minutes


  • ½ head iceberg lettuce, cut into chunks
  • 1 Lebanese (short) cucumber, cut into small chunks
  • 10 cherry tomatoes, halved
  • 4 spring onions (scallions), chopped

Carrot ginger dressing

  • 2 teaspoons chopped carrot
  • 1 teaspoon chopped ginger
  • 1 French shallot, chopped
  • 1 teaspoon caster (superfine) sugar
  • 3 teaspoons soy sauce
  • tablespoons rice vinegar
  • 60 ml (2 fl oz/¼ cup) vegetable oil


To make the dressing, place all of the ingredients in a blender or food processor and process until smooth. Put the lettuce, cucumber, tomato and spring onion in a bowl and pour the dressing over just before serving.