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

• 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

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

carrots, ginger, shallots, soy sauce, rice wine vinegar, water, sugar, vegetable oil, salt, cilantro, red thai chile

Taken from www.foodnetwork.com/recipes/dave-lieberman/iceberg-lettuce-with-carrot-ginger-soy-dressing-with-cilantro-and-red-thai-chiles-recipe.html (may not work)