Garden Chop Salad With Thai Vinaigrette

• 1 cup chopped cucumber (peel only if skin is bitter)
• 1 cup chopped tomato
• 1 cup diced zucchini (unpeeled)
• 12 cup diced red bell pepper
• 12 cup coarsely grated carrot
• 14 cup coarsely grated daikon radish
• 3 tablespoons thinly sliced green onions (include some of the green part)
• 14 cup freshly squeezed lime juice
• 2 -4 tablespoons brown sugar (to taste)
• 3 tablespoons light soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh hot chili pepper, any variety (optional)
• 2 teaspoons minced fresh garlic
• 1 teaspoon grated lemon zest
• 18-14 teaspoon cayenne (to taste)
• 1 large lettuce leaf, washed dried and chilled
• 2 tablespoons coarsely minced fresh basil
• 2 tablespoons coarsely minced fresh cilantro
• 2 tablespoons coarsely minced of fresh mint
• 12 cup finely chopped roasted peanuts or 12 cup cashews

1. In a large bowl, toss vegetables together.
2. Combine all vinaigrette ingredients in a container with a tight-fitting lid and shake until well-combined.
3. Pour vinaigrette over vegetables and toss to coat.
4. Chill for at least one hour; toss again before assembling servings.
5. Create individual servings by placing lettuce leaves on chilled salad plates and using a slotted spoon to place the desired quantity of salad on top of the lettuce.
6. Toss together the chopped fresh herbs and sprinkle generously over salad; top with chopped peanuts or cashews.

cucumber, tomato, zucchini, red bell pepper, carrot, radish, green onions, freshly squeezed lime juice, soy sauce, rice wine vinegar, vegetable oil, hot chili pepper, fresh garlic, lemon zest, cayenne, lettuce leaf, fresh basil, fresh cilantro, mint, peanuts

Taken from www.food.com/recipe/garden-chop-salad-with-thai-vinaigrette-518461 (may not work)