Lime, Chili, and Mint Salad

Dressing:
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon Thai fish sauce
Juice of 1 lime
1 tablespoon chopped peanuts or 2 teaspoons sesame seeds
2 tablespoons peanut oil
1 teaspoon soy sauce

Salad:
10 radishes, cut into matchsticks or grated
5 napa cabbage leaves, shredded
1 carrot, cut into matchsticks or grated
Leaves from 4 sprigs of mint, torn
3 cups arugula or mizuna
1 cup radish sprouts

To make the dressing, whisk all the ingredients, except the oil, together.  The sugar should dissolve in the lime juice.  Whisk in the oil and taste for seasoning.

Toss all the salad ingredients with the dressing.


Serves 4.

From A Change of Appetite by Diana Henry, with minor changes