1. Wash and pat dry Celtuce with kitchen paper towels.
2. Cut and remove both ends with a sharp knife.
3. Peel the skin with a vegetable peeler and remove all outer layers until you see the bright, tender green flesh.
4. Thinly slice or julienne Celtuce into small pieces.

Marinate and Remove Excess Water

1. Add Celtuce to a large bowl. Add salt and mix well. Let rest for 10 minutes to remove excess water.
2. Prepare Spicy Chili Oil Seasoning while the Celtuce is marinating.
3. Drain excess water. Gently squeeze the Celtuce strips to remove as much liquid as possible.
4. Rinse marinated Celtuce with cold drinking water to remove the bitterness and leftover salt.
5. Drain well with a colander.

Assembly

1. Add minced garlic and red chilli to Celtuce.
2. Top with Spicy Chili Oil sauce.
3. Mix well.
4. Let marinate and chill for 5-10 mins in the refrigerator.
5. Garnish with fresh cilantro or finely chopped green onions!
6. Serve and enjoy!

Spicy Chili Oil Seasoning

1. Add all ingredients to a small mixing bowl and mix well until combined. Reserve.