Iceberg Lettuce Salad with Ginger Dressing
This Iceberg Lettuce Salad with Ginger Dressing is very quick and easy to make. The gingery dressing is tangy and refreshing, thus brightens the dish.
Servings: 2 people
- 1 1/2 - 2 teaspoons grated ginger
- 1 teaspoon grated garlic
- 2 teaspoons grated yellow onion
- 1 teaspoon toasted sesame seeds, crushed or grind (optional)
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon lime juice
- 1 teaspoon soy sauce
- 3 tablespoons extra virgin olive oil (or your choice of vegetable oil)
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 10.5 oz iceberg lettuce
Whisk together grated ginger, garlic, onion, grind sesame seeds, vinegar, lime juice, soy sauce, oil, sugar, salt and pepper until the ingredients become a smooth dressing. Taste and adjust to your liking.
Trim and cut the iceberg lettuce into bite-sized pieces and arrange them on serving plates. Drizzle the dressing and serve.
If you make a small batch for 2 people, you can use a Microplane grater to grate the ginger, garlic, onion and use a mortar and pestle to crush the sesame seeds. If you make a large batch, it is quicker to use a food processor or blender to pulse all the ingredients to make the dressing.
I recommend using young ginger to make the dressing, because old/mature ginger tends to be spicier with some bitterness, which can be unpleasant to eat.
You can try romaine or shredded green cabbage instead of iceberg. Also feel free to add some cucumber, cherry tomatoes or sliced red radish.
Calories: 227kcal | Carbohydrates: 8g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 329mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg