This is a fresh twist on the classic iceberg wedge that is traditionally served with a creamy dressing and topped with blue cheese and walnuts.
I was after a lighter, healthier, egg-free version that still tastes great. This recipe has been a big hit all the family.
You’ll need a fresh, crunchy, whole iceberg lettuce and mung bean sprouts that have only just been sprouted like the ones in the picture below.
The egg-free dressing can be made ahead of time and will keep in the fridge for up to a week.
Iceberg Wedges With Seeds & Sprouts
1/3 cup egg free mayonnaise
1/4 cup sour cream
1 tablespoon organic apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup Tamari Tossed Seeds
3/4 cup just sprouted mung bean sprouts
1 large head of iceberg lettuce
For this recipe I used a homemade egg free mayonnaise, if you don’t have one I find Veesey Vegan Mayonnaise works well and it’s not to ridiculously expensive, a 200g pottle is $5.00 at Countdown. You can also make it with regular mayonnaise if you have no egg issues. You can also make the dressing totally plant based by using a vegan sour cream and Worcestershire sauce, Annie’s Organic Worcestershire is very good.
To make the dressing combine the mayo, sour cream, Worcestershire and apple cider vinegar (I used Green Goddess ACV as it’s got a delicious not to sour flavour) in a bowl and whisk, then pour into a jar.
Remove the outer layers of iceberg then cut the remaining lettuce into wedges, how many you choose is up to you and the size of your lettuce. Place on a plate and just before serving drizzle over with the dressing and sprinkle with mung beans and seeds.
You can find the Tamari Tossed Seed recipe here or substitute with chopped nuts if you prefer.