Crunchy Lao-Style Salad

This salad is inspired by food I ate in Laos and Northern Thailand. Excellent with any Asian dish and especially fish. To make powdered toasted rice, toast some jasmine rice in a dry frypan til a bit golden then pound with a mortar and pestle.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  butter lettuce
• 1  large cucumber
• 2  carrots
• 1  shallot
• 2  spring onions
• 1  small  red  chili, chopped
• 1⁄2 tablespoon  dried chili pepper flakes
• 1⁄2 cup  chopped  coriander
• 1⁄2 cup  chopped mint
• 1⁄4 cup  toasted coconut
• 1⁄4 cup  toasted crushed peanuts
• 1  tablespoon  powdered roasted rice
• 1  tablespoon fish sauce
• 1  lemon, juice of
• 1  teaspoon sugar (dissolved in 1 tsbpn water)

Directions

1. Peel carrots and slice in fine straws.
2. Chop cucumber into rounds, and then slice into straws.
3. Chop lettuce
4. Slice shallots.
5. Slice spring onions.
6. Combine with herbs, chili and condiments.
7. Have a taste and add more of any of the ingredients as desired.
8. Put liquid dressing on and toss just before serving.