ONE NIGHT IN BANGKOK SALAD

Serves: 4 to 6

Dressing

• 1/4cup good-quality fish sauce
• 1/4 cup vegetable oil
• 2tablespoons vinegar
• 2tablespoons agave, honey, or simple syrup made with palm sugar (most authentic)
• 2teaspoons soy sauce
• 2tablespoons sesame oil
• 1/2lime juiced
• 1 teaspoon Sriracha

Salad

• 1 pound lean steak or protein preference
• 1small head cabbage, shredded
• 1cup shredded carrots
• 1 cup bean sprouts [Editors' note: Other sprouts work well, too!]
• 1red pepper, sliced thin
• 1Thai chili or serrano chili sliced thin
• 1handful of roughly chopped cilantro
• 1handful of roughly chopped mint
• 1/2cup roasted peanuts, chopped
• 1/4cup crispy fried shallots (available at Asian markets) or you can use the French-fried onions that you put on green bean casserole if you don't have access to an international market
• A few edible flowers (optional)

1. Whisk together dressing ingredients. Use 1/3 of it to marinate protein of choice, set protein aside.
2. Place cabbage, carrots, sprouts, red pepper, half of the herbs, and chilis in a large bowl, combine with remaining dressing.
3. Grill or broil your steak, and set aside to rest. 
4. Top salad with peanuts, shallots, the the rest of herbs, and place thinly sliced steak over the top and add a flower if desired.