mint, coriander and sriracha

lettuce wedges

  • 1 cup mint leaves
  • 2 cups coriander leaves, plus extra to serve 
  • 1 cup flat-leaf parsley leaves 
  • ¼ cup (125ml) extra virgin olive oil 
  • 3 teaspoons red wine vinegar 
  • sea salt and cracked black pepper 
  • 2 tablespoons sriracha hot chilli sauce+ 
  • 1 iceberg lettuce, cut into wedges, to serve
  1. Place the mint, coriander and parsley in a food processor and process until finely chopped. Add the oil, vinegar, salt and pepper and process until just combined. 
  2. Place in a serving bowl and gently stir in the sriracha. Place the lettuce wedges on a serving plate, drizzle with dressing and top with the extra coriander to serve. Makes 1 cup.

+ Sriracha hot chilli sauce is a spicy and tangy sauce, originally from Thailand. It’s commonly used in Thai and Vietnamese dishes, and is available from the Asian aisle in most supermarkets and from Asian supermarkets.

Tip: You can also use the mint coriander and sriracha dressing in noodle salads or toss it through a crunchy cabbage slaw.

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