this salad is not authentically Thai-style. But is it sort of reminiscent of Thai, and on a hot humid night with no air-conditioning it makes a filling and refreshing (yet not bloating) dinner. This is a perfect mate to a cool glass of sparkling wine. Serve alone or as a side with grilled fish, poultry, or steak. I usually don't measure the dressing, just sort of eyeball ingredients and keep tasting until I like it.
Thai-Style Noodle-Free Salad
2 cups assorted lettuce (such as arugula, romaine)
2 cups broccoli slaw (shredded broccoli, carrots, and purple cabbage)
1 yellow or red pepper, chopped
1 avocado, chopped
1 cucumber, chopped
3 radishes, diced
1 jalapeno, diced
1/4 cup sunflower seeds
Good handful each fresh basil, mint, cilantro, and chives (chipped)
For the dressing:
Juice from 1/2 lime
3 tablespoons each white rice vinegar and maple syrup
Garlic clove, crushed
Tamari (or soy sauce)
Whisk together all ingredients, including oil, tamari, and Sriracha to taste.
Toss all ingredients together just before serving.