This is one of the best salad to have in this pipping hot summer. Its sweet and sour taste makes it interesting, just make sure you chilled the vegetables for a while in the fridge before mixing.
This is all I needed for my lunch.
1/2 Bombay Onion
1 carrot (medium)
8-10 cherry tomatoes
2 thai chili (chopped)
1 bunch cilantro
1/3 cup of roasted peanuts
1 tbsp of roasted sesame
Salad dressing (For 2 times)：
2 tablespoons lemon/lime juice
1 teaspoon rice vinegar
1 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon fish sauce（Soy sauce for vegetarian version）
1 tbsp brown sugar
1. Slice, shred, chop the vegetables as needed, you can use any green vegetable in season. Toss them together in a salad bowl and chill the vegetables for 20-30 minutes in the refrigerator.
2. Whisk together the salad dressing and use a food processor to chop roasted peanut and sesame.
3. Pour dressing over the vegetables and toss to coat, sprinkle chopped roasted peanut and sesame before serving.
Note：Store unused salad dressing in a air tight container in refrigerator, it could be store up to about 1 week.
中文版 -- 泰式沙拉