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

Ingredients

• 2 medium carrots ends trimmed peeled sliced
• 4 servings freshly cilantro leaves chopped for garnish
• 2 inch ginger peeled roughly chopped
• 1 large head iceberg lettuce cored quartered
• 0.3 cup rice wine vinegar 
• 1 teaspoon salt 
• 2  shallots peeled sliced
• 3 tablespoons soya sauce 
• 1 tablespoon caster sugar 
• 1 large thai chile red deveined seeded thinly sliced for garnish
• 3 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• blender

Directions

1. 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.
2. Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.