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Crispy Asian Salad

Prep Time10 minutes
Cook Time0 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Asian, Indonesian
Keyword: cabbage, carrot, chilli, ginger, lettuce, white wine vinegar
Servings: 4 people
Calories: 185kcal
Author: Chief Cook and Bottle Washer

Ingredients

For the salad

  • ½ Iceberg Lettuce
  • ½ Romaine Lettuce
  • ½ White Cabbage
  • 1 Carrot

For the dressing

  • 60 ml Olive Oil
  • 60 ml White Wine Vinegar
  • ½ Red Chilli
  • 2 cloves Garlic finely grated or minced
  • 1½ cm Root Ginger finely grated or minced

Instructions

  • If you are making the salad, chop the salad leaves and cabbage and mix together. Julienne the carrot and mix with the rest of the salad. If you're using a shop bought salad ... open the bag!
  • Put the oil and vinegar into a bowl
  • Finely chop the chilli and add to the dressing
  • Finely grate (or mince) the garlic and the ginger and add this to the dressing
  • Whisk the dressing to thoroughly mix it and then dress the salad just before serving

Nutrition

Calories: 185kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3356IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 1mg