Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

This is the type of salad that you'd have at a Japanese hibachi grill. It would be a good accompaniment to any Asian entree.

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large head Iceberg lettuce, quartered and cored
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.

Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.