Chinese-Style Salad

Kylie Kwong combines iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing
By Kylie Kwong
Chinese-Style Salad
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy


For the salad

  • 1/2 iceberg lettuce
  • 100 g spinach leaves
  • 90 g mint leaves
  • 40 g spring onions, shredded
  • salt
  • crushed sichuan peppercorns

For the dressing

  • 5 tbsp extra virgin olive oil
  • 60 ml malt vinegar
  • 2 tbsp light soy sauce
  • 1 clove garlic, finely diced
  • 1 tsp white sugar


1. Remove the leaves from the lettuce and wash well. Tear into large pieces.

2. Put the leaves in a large bowl and add the spinach, mint and spring onion. Refrigerate, covered, for 1 hour.

3. Place all the ingredients for the dressing in a small bowl and stir to combine.

4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.

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