Kylie Kwong
from
Great Food Live
Kylie Kwong combines iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing
Kylie Kwong combines iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing
Chinese-style salad
Method
2. Put the leaves in a large bowl and add the spinach, mint and spring onion. Refrigerate, covered, for 1 hour.
3. Place all the ingredients for the dressing in a small bowl and stir to combine.
4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.
Prep:
10 min
Ingredients
For the salad
1/2 iceberg lettuce100g baby spinach leaves
90g mint leaves
40g Spring onions, shredded
Salt
crushed Szechuan peppercorns
For the dressing
5 tbsp extra virgin olive oil60ml Malt vinegar
2 tbsp light Soy sauce
1 garlic clove, finely diced
1 tsp white sugar
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