Easy Iceberg Wedge Salad
photo by Chef floWer
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 iceberg lettuce
- 6 teaspoons sweet chili sauce
- 1 teaspoon extra virgin olive oil
- 2 limes, juiced
- 1⁄4 teaspoon lime zest, finely grated
- 3 teaspoons fresh coriander, roughly choped (cilantro leaves)
- sea salt
- ground black pepper
directions
- Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
- Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
- in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
- Stir the coriander through the sauce.
- Place the wedges on serving plates or a large platter.
- Season with salt and pepper.
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Reviews
-
I had to try this after seeing the reviews and photos, and what an incredible success at my Sunday lunch. My ex-DH is a caterer, he just loved the concept of this oh-so-very-easy salad. And delicious! The dressing is excellent, I did double it just in case, and used the whole thing. I didn't double the amount of lime juice, though. I love that citrus tang but not everyone does. I made the dressing in advance and kept it in the fridge until it was needed. Taking the work out of entertaining, this recipe is a winner !! Thank you, Jubes!
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We both LOVED this thanks Jubes. I used all the sweet chilli and oil and after adding the juice of 1 lime, I decided to only add the juice of half more. That was perfect for us. I couldn't justify buying a bunch of coriander for 3 teaspoons, so used 4 large mint leaves and 2 basil from my garden. If you think about it, a lot of Asian dishes have those flavours. We think this would make a fantastic salad course in an Asian banquet and a great side for my Asian style duck legs. I used all the dressing on our 2 serves of 1/2 a lettuce. If I was making this for 4, I would definately double it.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free