For the dressing:
2 tablespoons fish sauce
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons sugar
1 tablespoon water
¾ teaspoon rice wine vinegar
Pinch of red pepper flakes
For the salad:
1 small head of romaine or Bibb lettuce, torn into bitesized pieces
2 small carrots, grated
1 cucumber, peeled, seeded, and diced
¼ cup chopped cilantro
¼ cup chopped mint leaves
Chopped unsalted peanuts (optional)
In a small bowl, stir together all of the salad dressing ingredients; set aside.
In a large bowl, toss together all of the salad ingredients. Add dressing to taste and toss until well coated. Sprinkle chopped peanuts over the top of each salad, if desired.
Thai salads are often light, flavorful, and work fantastically to get you ready for the main meal. Many of the all-vegetable salads are too light to be a meal of their own, but by simply adding some sautéed chicken, shrimp, or tofu to any salad, you've got yourself a nice lunch!
This salad gets its Thai character from the mint and cilantro in the salad and the fish sauce, rice wine vinegar, and red pepper flakes in the dressing. It's not fancy, but it's a great start to any meal.