Ingredients with Measurements:
- 1 head of Shigeunchi (Korean lettuce)
- 1/2 cup of thinly sliced red onion
- 1/2 cup of julienned carrots
- 1/2 cup of sliced cucumber
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
- 1/4 cup of chopped basil
- 1/2 cup of roasted peanuts
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 2 cloves of minced garlic
- 1-2 Thai chili peppers, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Wash and dry the Shigeunchi lettuce leaves. Tear them into bite-sized pieces and place them in a large mixing bowl.
2. Add the sliced red onion, julienned carrots, sliced cucumber, chopped cilantro, mint, and basil to the mixing bowl.
3. In a separate bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced Thai chili peppers until the sugar has dissolved.
4. Pour the dressing over the salad and toss everything together until the vegetables are evenly coated.
5. Top the salad with roasted peanuts and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Shigeunchi lettuce can be substituted with any other type of lettuce or leafy greens.
- Red onion can be substituted with shallots or scallions.
- Carrots can be substituted with bell peppers or radishes.
- Cilantro, mint, and basil can be substituted with any other fresh herbs of your choice.
- Roasted peanuts can be substituted with any other type of nuts or seeds.
- Fish sauce can be substituted with soy sauce or tamari.
- Thai chili peppers can be substituted with any other type of chili pepper or red pepper flakes.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use a different type of dressing, such as a peanut sauce or sesame dressing.
- Add sliced avocado or mango for extra flavor and texture.
Tips and tricks:
- Make sure to wash and dry the lettuce leaves thoroughly to remove any dirt or debris.
- Use a mandoline or vegetable peeler to slice the carrots and cucumber thinly and evenly.
- Adjust the amount of Thai chili peppers to your desired level of spiciness.
- Toast the peanuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
- This salad is best served fresh and should be eaten immediately. However, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with additional herbs or sliced lime wedges.
Garnishes:
- Additional herbs, such as cilantro or mint
- Sliced lime wedges
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or noodles
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the dressing is too salty, add more lime juice or sugar to balance it out.
- If the salad is too spicy, remove some of the Thai chili peppers or add more vegetables to dilute the heat.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Shigeunchi is a type of Korean lettuce that is known for its crisp texture and slightly bitter flavor.
Flavor profiles:
- This salad is savory, tangy, and slightly spicy, with a refreshing crunch from the vegetables and herbs.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
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Region: Korean