Thai Dinner Salad

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
- 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)
Instructions:
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.
- 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.