Step by step

Method

4 steps

1. 1

   Wash and dry a big mix of soft herbs and greens: 2–3 cups lettuce or cabbage shreds, plus generous handfuls of cilantro, mint, Thai basil if you have it, and sliced green onion. Add cucumber ribbons, shredded carrot, and optional thinly sliced red onion. Keep everything cold and crisp.

2. 2

   Whisk dressing: 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon sugar, 2 tablespoons water, 1 minced garlic clove, and minced chili or chili flakes to taste. It should taste bright, salty, and a little sweet — adjust until it makes your mouth water.

3. 3

   Optional protein: leftover shredded chicken, grilled shrimp, or pan-seared tofu cubes. Toss with a spoon of dressing first so it doesn't sit bland in the salad.

4. 4

   Toss greens and herbs with dressing just before serving so leaves don't wilt. Top with crushed peanuts and fried shallots. You want a loud herb salad — snappy veg, lime-fish-sauce sparkle, herbs in every bite — not a wilted dressed pile sitting in the fridge.