Ingredients

• 2 medium carrots, peeled, ends trimmed and sliced
• 2-inch piece ginger, peeled and roughly chopped
• 2 shallots, peeled and sliced
• 3 tablespoons soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 1 tablespoon superfine sugar
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 large head Iceberg lettuce, quartered and cored
• Freshly chopped cilantro leaves, for garnish
• 1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

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Instructions

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.