This fresh, cold vegetable salad from chef Nina Singto of Thai Esane is perfect for hot weather.

July 02, 2021

Ingredients

  • 1 tablespoon Sriracha sauce
  • 1 tablespoon chili bean oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • bell peppers
  • carrots
  • onions
  • lettuce
  • vermicelli noodles, cooked
  • tofu or protein of choice, cooked
  • cilantro, torn
  • green onions, chopped

Preparation

1.  Add sriracha, chili bean oil, lime juice, fish sauce, and sugar in small bowl and whisk until combined. Set aside.

2.  Chop bell peppers, carrots, onions, and lettuce and add to large bowl. Mix together and add noodles and protein. Mix well. Add sauce and toss together. (Proportions can be adjusted based on taste preferences.) Garnish with cilantro and green onions. Serve cold.

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Ingredients

  • 1 tablespoon Sriracha sauce
  • 1 tablespoon chili bean oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • bell peppers
  • carrots
  • onions
  • lettuce
  • vermicelli noodles, cooked
  • tofu or protein of choice, cooked
  • cilantro, torn
  • green onions, chopped