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Iceberg wedge salad

By Abigail Donnelly
8
Easy
15 minutes, plus 30 minutes’ freezing time

Ingredients

  • 2 heads iceberg lettuce, quartered
    • For the dressing, mix:

  • ½ cup rice vinegar
  • 2 limes, juiced
  • 10 spring onions, finely chopped
  • 2 t garlic, crushed
  • 1 T palm sugar or honey
  • 1 T fish sauce
  • 1 T sesame oil

Method

Place the lettuce wedges in a Ziploc bag and freeze for 30 minutes. To serve, place the lettuce on a platter and drizzle over the dressing.

Find more salad recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene