Chilled Shredded Lettuce Salad

This is a refreshing, crisp Chinese cold appetizer, especially popular in summer. 

Tender lettuce stem (also known as celtuce or asparagus lettuce) is shredded into thin strips, lightly salted to remove excess water, and tossed in a simple yet flavorful dressing of garlic, vinegar, soy sauce, sesame oil, and chili.

 The result is crunchy, savory, tangy, and slightly garlicky — perfect as a side dish or light snack.

Chilled Shredded Lettuce Salad Serves: 3–4 as a side dish
Prep time: 15 minutes + 10–15 minutes salting
Difficulty: Very easyIngredients

• Main:
  • Fresh lettuce stem (celtuce) — 1 large or 2 medium (about 500–600 g)
• Dressing:
  • Garlic — 3–4 cloves, minced or finely chopped
  • Light soy sauce — 2 Tbsp
  • Chinkiang black vinegar (or rice vinegar) — 1–2 Tbsp (adjust for desired tanginess)
  • Sesame oil — 1–2 tsp
  • Sugar — ½–1 tsp (to balance flavors)
  • Salt — ¼–½ tsp (to taste)
  • Chili oil or chili flakes — 1–2 tsp (optional, for mild heat)
  • Neutral oil — ½ tsp (optional, for extra gloss)
• Garnish:
  • Green onion/scallion — 1–2 stalks, finely chopped
  • Toasted sesame seeds — 1 tsp (optional)
  • Fresh cilantro — small handful, chopped (optional)

Preparation Steps

1. Prepare the lettuce stem
   Peel the tough outer skin of the lettuce stem with a vegetable peeler or knife (the inner part should be pale green and crisp).
   Cut the peeled stem into thin matchstick strips (about 5–7 cm long and 0.3–0.5 cm thick). The thinner the strips, the better the sauce absorption and crunch.
2. Salt the shreds
   Place the shredded lettuce stem in a bowl. Sprinkle with ½ tsp salt and toss gently.
   Let it sit for 10–15 minutes. This step draws out excess water, keeps the shreds crisp, and prevents the final salad from becoming watery.
   After salting, gently squeeze the shreds with your hands or a clean cloth to remove as much liquid as possible. Do not rinse — the light saltiness enhances the flavor.
3. Make the dressing
   In a small bowl, combine minced garlic, light soy sauce, black vinegar, sesame oil, sugar, and a pinch of salt.
   Stir well until the sugar dissolves. Taste and adjust: the dressing should be savory, tangy, and slightly sweet with a strong garlic aroma. Add chili oil if you like a bit of heat.
4. Assemble the salad
   Place the squeezed lettuce shreds in a clean mixing bowl.
   Pour the prepared dressing over the shreds.
   Add chopped green onion and toasted sesame seeds (if using).
   Toss everything gently but thoroughly with chopsticks or clean hands until every strip is evenly coated.
   Let the salad sit for 5–10 minutes (or longer in the fridge) so the flavors can meld.
5. Serve
   Transfer to a serving plate. Garnish with extra chopped green onion or cilantro if desired.
   Serve chilled or at room temperature. It pairs wonderfully with rice, congee, or as part of a multi-dish Chinese meal.

Tips for Best Result

• Crispness — Salting and squeezing out water is the most important step. Do not skip it, or the salad will release water and become soggy.
• Flavor balance — The dressing should be bold: garlic-forward, tangy from vinegar, and savory from soy sauce. Adjust the ratios to your taste.
• Lettuce stem choice — Choose firm, heavy stems with smooth, pale green skin. Avoid woody or overly thick ones.
• Variations —
  • Add shredded carrot or cucumber for extra color and crunch.
  • For a spicier version, increase chili oil or add fresh chopped red chili.
  • Some families add a dash of Sichuan pepper oil for a numbing aroma.
• Make-ahead — The salad tastes even better after 20–30 minutes in the fridge as the flavors develop. It keeps well for 1 day refrigerated.