Iceberg Lettuce Salad with Dill
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5 from 2 votes

JP's Iceberg Lettuce Dill Salad

My favourite iceberg lettuce salad! Light and refreshing, this is by far the salad I make the most often using iceberg lettuce. The red cabbage adds colour and the snow peas add a touch of crunch, so feel free to substitute these with other vegetables if you wish. Don't skip the herbs, they "make" this salad!
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 4 -6 as side
Author: Nagi | RecipeTin Eats


  • 8 cups iceberg lettuce , chopped or torn into bite size pieces
  • Handful of finely sliced red cabbage (just for a bit of colour)
  • 6 snow peas , diagonally sliced (adds crunch to the salad)
  • 3/4 cup dill , lightly packed
  • 3/4 cup coriander/cilantro , lightly packed
  • 1/2 eschalot / french onion (US: shallots), finely chopped


  • 4 tbsp Verjuice (Note 1)
  • 3 tbsp extra virgin olive oil (or use lemon infused and skip the zest)
  • 1 tsp lemon zest
  • 1/2 tsp sugar (white)
  • 1/2 tsp yellow mustard powder
  • Salt and pepper


  • Mix Dressing together in screw top jar and shake.
  • Mix eschalot and herbs together in the salad bowl. Drizzle with 1/3 of dressing about 20 mins before serving.
  • Lay rest of salad ingredients on top.
  • Just before serving, add rest of dressing and toss


1. Verjuice is made from unfermented grapes and is like a mild vinegar. It's fantastic for salad dressings because it is not as sharp as other vinegars so you don't need as high an oil to vinegar ratio to make a smooth dressing. Nowadays in Australia, it is sold in most supermarkets in the vinegar section. If you can't find Verjuice, white wine vinegar + 1/2 tsp extra sugar is a suitable substitute.
2. A recipe by my friend JP, affectionately dubbed the Queen of Salads!