Garden Chop Salad With Thai Vinaigrette

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 cup chopped cucumber (peel only if skin is bitter)
• 1 cup chopped tomato
• 1 cup diced zucchini (unpeeled)
• 1/2 cup diced red bell pepper
• 1/2 cup coarsely grated carrot
• 1/4 cup coarsely grated daikon radish
• 3 tablespoons thinly sliced green onions (include some of the green part)
• 1/4 cup freshly squeezed lime juice
• 2 -4 tablespoons brown sugar (to taste)
• 3 tablespoons light soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh hot chili pepper, any variety (optional)
• 2 teaspoons minced fresh garlic
• 1 teaspoon grated lemon zest
• 1/8-1/4 teaspoon cayenne (to taste)
• 1 large lettuce leaf, washed dried and chilled
• 2 tablespoons coarsely minced fresh basil
• 2 tablespoons coarsely minced fresh cilantro
• 2 tablespoons coarsely minced fresh mint
• 1/2 cup finely chopped roasted peanuts or 1/2 cup cashews

Recipe

• 1 in a large bowl, toss vegetables together. combine all vinaigrette ingredients in a container with a tight-fitting lid and shake until well-combined. pour vinaigrette over vegetables and toss to coat. chill for at least one hour; toss again before assembling servings.
• 2 create individual servings by placing lettuce leaves on chilled salad plates and using a slotted spoon to place the desired quantity of salad on top of the lettuce. toss together the chopped fresh herbs and sprinkle generously over salad; top with chopped peanuts or cashews.