A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.
Make the salad:
In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.
Make the dressing:
In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.
Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.
Make Ahead Tips
You can combine, cover, and refrigerate the salad ingredients up to 6 hours ahead. The dressing can be made up to 1 day ahead.
nutrition information (per serving):
0, Fat Calories
5, Saturated Fat
2, Monounsaturated Fat
10, Polyunsaturated Fat
Photo: Scott Phillips