Chilli, coriander and mint salad

Chilli, coriander and mint salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/2 red chilli
1 garlic clove
1 lemongrass stalk
1 cm piece fresh root ginger
1/2 lime
1 tablespoon soy sauce
1/2-1 teaspoon palm or caster sugar
3 tablespoons sunflower oil
1 cos lettuce
1/4 cucumber
3 spring onions
large handful coriander leaves
large handful mint leaves

Method

  1. For the dressing, halve, deseed and finely chop the chilli. Peel and crush the garlic. Remove the outer leaves of the lemongrass and trim off the coarse green tops. Cut the lemongrass in half lengthways, slice thinly into half moons and chop very finely. Peel and grate the ginger.
  2. Squeeze the juice from the ½ lime and put 1 tablespoon into a small bowl with the soy, sugar and oil. Add the chilli, garlic, lemongrass and ginger and stir to combine. Taste and adjust the seasoning, adding more lime juice or sugar as necessary.
  3. Wash, dry and cut the lettuce into 4–5 mm wide strips. Halve the cucumber lengthways and scoop out and discard the seeds, then cut into thin slices on the diagonal. Trim and thinly slice the spring onions on the diagonal, retaining as much of the green as possible.
  4. Place the lettuce, cucumber, spring onions, coriander and mint leaves in a large bowl and pour over the dressing. Toss to combine and serve immediately.
Tags:
Leiths School of food and wine
cookery course
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