Cambodian Herb Salad with Lime Fish Sauce Dressing

Ingredients

Instructions

1. 1

   If making the quick-pickled carrots and daikon, combine the rice vinegar, water, sugar, and salt in a bowl and stir until dissolved. Add the julienned carrots and daikon, then refrigerate for at least 30 minutes (or overnight). Drain before using. Shortcut: If you don't want to make the pickled carrots and daikon, thinly slice a few red radishes and toss them with the juice of ½ lime and a pinch of salt. Let them sit while you prepare the rest of the salad.

2. 2

   Toast the rice and peanuts. Add ¼ cup uncooked jasmine rice and ¼ cup roasted or raw peanuts to a dry skillet over medium heat. Stir frequently until the peanuts are lightly golden and fragrant, about 3–5 minutes, then transfer them to a plate. Continue cooking the rice for another 5–7 minutes, stirring often, until it turns a deep golden brown. Let the rice cool completely, then grind it into a coarse powder using a spice grinder or mortar and pestle. Roughly chop the toasted peanuts.

3. 3

   Prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, garlic, Thai chilies, coconut sugar, rice vinegar (if using), and black pepper until the sugar dissolves.

4. 4

   Assemble the salad. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, red onion, bean sprouts, cilantro, mint, green onions, celery (if using), and the pickled carrots and daikon (or lime-soaked radishes).

5. 5

   Dress the salad. Pour the dressing over the salad and toss gently until everything is evenly coated.

6. 6

   Finish and serve. Sprinkle the toasted rice powder, chopped toasted peanuts, and crispy fried shallots over the top. Garnish with extra cilantro, mint, and serve with fresh lime wedges.