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Chilli, coriander and mint salad

/ Categories Recipes, #CookWithLeiths / Author:

Chilli, coriander and mint salad


Serves 4

½ red chilli
1 garlic clove
1 lemongrass stalk
1cm piece of fresh root ginger
½ lime
1 tbsp soy sauce
½–1 tsp palm or caster sugar
3 tbsp sunflower oil
1 cos lettuce
¼ cucumber
3 spring onions
Large handful of coriander leaves
Large handful of mint leaves


  1. For the dressing, halve, deseed and finely chop the chilli. Peel and crush the garlic. Remove the outer leaves of the lemongrass and trim off the coarse green tops. Cut the lemongrass in half lengthways, slice thinly into half moons and chop very finely. Peel and grate the ginger.
  2. Squeeze the juice from the ½ lime and put 1 tbsp into a small bowl with the soy, sugar and oil. Add the chilli, garlic, lemongrass and ginger and stir to combine. Taste and adjust the seasoning, adding more lime juice or sugar as necessary.
  3. Wash, dry and cut the lettuce into 4–5mm wide strips. Halve the cucumber lengthways and scoop out and discard the seeds, then cut into thin slices on the diagonal. Trim and thinly slice the spring onions on the diagonal, retaining as much of the green as possible.
  4. Place the lettuce, cucumber, spring onions, coriander and mint leaves in a large bowl and pour over the dressing. Toss to combine and serve immediately.

Author: Leiths Teachers


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