Thai Summer Salad

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Cilantro, fresh
  • 1/4 cup Green onions
  • 1 Jalapeno pepper
  • 1/2 cup Julienne
  • 1/2 cup Julienne-cut red bell pepper
  • 1/2 cup Julienne-cut yellow bell pepper
  • 1/2 cup Julienne-cut yellow squash
  • 1/2 cup Julienne-cut zucchini
  • 1/4 cup Radishes

• Condiments

  • 1/2 tsp Chile- garlic paste
  • 1 tbsp Fish sauce
  • 3 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 1/2 tsp White sugar, granulated

• Liquids

  • 1 tbsp Water

• Other

  • 3 cups Torn napa (chinese cabbage

Found on recipegirl.com

Description

Ingredients

• SALAD:
• 3 cups torn Napa (Chinese) cabbage
• 1/2 cup (1/8-inch) julienne-cut yellow squash
• 1/2 cup (1/8-inch) julienne-cut zucchini
• 1/2 cup (1/8-inch) julienne-cut red bell pepper
• 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
• 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
• 1/2 cup shredded carrot
• 1/2 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1/4 cup grated radishes
• 1 minced seeded jalapeno pepper
• DRESSING:
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon fish sauce
• 1 Tablespoon water
• 1 1/2 teaspoons granulated white sugar
• 1/2 teaspoon chile- garlic paste

Directions

• To prepare the salad, combine the salad ingredients in a large bowl. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves. Drizzle dressing over salad and toss well. Serve immediately.