Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

Name: Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 mediums carrots, peeled, ends trimmed and sliced; 1 leave Freshly chopped cilantro , for garnish; 2 inches ginger, peeled and roughly chopped; 1 large head Iceberg lettuce, quartered and cored; 59 milliliters rice wine vinegar; 1 teaspoon salt; 2 shallots, peeled and sliced; 3 Tbsps soy sauce; 1 Tbsp superfine sugar; 1 large red Thai chile, seeded, deveined and thinly sliced, for garnish; 3 Tbsps vegetable oil; 59 milliliters water

The recipe Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles is ready in roughly 10 minutes and is definitely an excellent gluten free and vegan option for lovers of Asian food. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 157 calories, 3g of protein, and 11g of fat. This recipe serves 4. A mixture of shallots, iceberg lettuce, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Vegetable Oil

Soy Sauce

Shallot

Carrot

Vinegar

Ginger

Sauce

Sugar

Water

Salt

Equipment you will use

Blender

Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

Ingredients you will need

Cilantro

Chili Pepper

Equipment

Blender

Ingredients

Servings:

2mediums

carrots, peeled, ends trimmed and sliced 1leave

Freshly chopped cilantro , for garnish 2inches

ginger, peeled and roughly chopped 1large head

Iceberg lettuce, quartered and cored 59milliliters

rice wine vinegar 1teaspoon

salt 2

shallots, peeled and sliced 3Tbsps

soy sauce 1Tbsp

superfine sugar 1large

red Thai chile, seeded, deveined and thinly sliced, for garnish 3Tbsps

vegetable oil 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.