Spicy Salad with Corn and Iceberg
4 servings
15 minutes
Spicy salad with corn and iceberg is a vibrant combination of freshness, crunch, and spiciness. Inspired by Mediterranean and Asian motifs, it features greens, spices, and lime for a rich flavor. Crunchy iceberg adds lightness while juicy tomatoes and carrots provide natural sweetness balanced by chili heat. The dressing of lime juice, fish sauce, and vegetable oil adds a hint of acidity. Cashews contribute a nutty note while herbs bring aromatic freshness. This salad is perfect as a standalone dish or as a side to meat and fish, especially enjoyable in warm weather when craving something light yet flavorful.
1
Cut the carrot into thin strips, slice the corn lengthwise in half. Cut the onion into strips.
- Carrot: 100 g
- Canned Baby Corn: 100 g
- Red onion: 1 head
2
Remove seeds from the chili and slice them into thin rings diagonally. Cut the tomatoes into quarters.
- Chili pepper: 2 pieces
- Tomatoes: 400 g
3
Chop cilantro, parsley, and mint finely.
- Parsley: 40 g
- Coriander: 40 g
- Mint: 40 g
4
Mix the juice of two limes with vegetable oil and fish sauce, add chili flakes, salt, and sugar.
- Lime: 2 pieces
- Vegetable oil: 40 ml
- Fish sauce: 40 ml
- Chili pepper flakes: 1 teaspoon
- Brown sugar: 2 teaspoons
- Salt: to taste
5
Add iceberg, cashews, and dressing to the chopped vegetables, mix with hands, and serve.
- Crispy Iceberg ""Belaya Dacha"": 180 g
- Cashew: 60 g