Thai Garden Salad
If you don't want it too spicy, you can serve sliced chiles on the side and let dinner guests top their own salads.
Ingredients
1/4 cup fresh lime juice
3 tbsp. grapeseed oil
2 tbsp. finely chopped shallots
2 tbsp. fish sauce
1 tbsp. grated peeled fresh ginger
1 Thai chile, sliced and seeded
1 1/2 tsp. sugar
4 cups thinly sliced cabbage
2 Persian cucumbers, sliced
6 oz. cherry tomatoes, halved
3 oz. baby romaine leaves
1 cup each fresh cilantro and mint leaves
Preparation
In large bowl, whisk together lime juice, grapeseed oil, shallots, fish sauce, ginger, Thai chile, and sugar. Toss with remaining ingredients; season.