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-
Chinese-style salad
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 4
Kylie Kwong combines iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing
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Ingredients
For the salad
- 1/2 iceberg Lettuce
- 100g spinach leaves
- 90g mint leaves
- 40g Spring onions, shredded
- Salt
- crushed Sichuan peppercorns
For the dressing
- 5 tbsp extra virgin Olive oil
- 60ml Malt vinegar
- 2 tbsp light Soy sauce
- 1 clove Garlic, finely diced
- 1 tsp white Sugar
Method
1. Remove the leaves from the lettuce and wash well. Tear into large pieces.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.
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