Fresh Leaf Salad with Asian Flavours | RNZ Recipes

Ingredients

• Small knob grated ginger
• 2 large medium-hot red chillies, deseeded and sliced
• 2 cloves garlic, peeled and crushed
• 3 Tbsp palm sugar or 2½ Tbsp brown sugar
• 2 Tbsp fish sauce
• 4 Tbsp lime juice
• 2 Tbsp light oil
• 3 Tbsp dry white wine
• Half a buttercrunch lettuce or tender green lettuce, torn into bite-sized pieces
• 1 cup each small mint leaves, coriander sprigs and Asian basil leaves
• ½ telegraph cucumber (long, tender-skinned cucumber), peeled and thinly sliced
• 1 cup fresh bean sprouts
• 2 spring onions scallions), finely sliced