New York Times

Thai-Style Crunchy Vegetable Salad

Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.