Iceberg Lettuce with Carrot Ginger Dressing

Name: Iceberg Lettuce with Carrot Ginger Dressing
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4
Cuisine: Korean
Ingredients: 1 teaspoon chopped ginger; 1 French shallot, chopped; 4 spring onions (scallions), chopped; 2 teaspoons chopped carrot; 1½ tablespoons rice vinegar; 60 ml (2 fl oz/¼ cup) vegetable oil; 1 teaspoon caster (superfine) sugar; 3 teaspoons soy sauce; 1 Lebanese (short) cucumber, cut into small chunks; 10 cherry tomatoes, halved; ½ head iceberg lettuce, cut into chunks

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

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.

Ingredients

½ head iceberg lettuce, cut into chunks
1 Lebanese (short) cucumber, cut into small chunks
10 ch

Asia
Korea
Side dish
Vegan

Method

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.