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Whisk all of the dressing ingredients together until well combined. Set aside. Combine the salad ingredients in a large bowl. Drizzle with dressing and toss thoroughly to combine. I like to use clean hands to really work the dressing into the florets. Just take a couple minutes and make sure the veggies are totally coated. Taste for salt and pepper and adjust as needed. Serve immediately or refrigerate until ready to serve. I think it's best the next day!
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Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Northern Thai street food — papaya salad, larb, drinking foods
King of blue cheeses — salads, dressings, steak, pear pairing
Thai hot-sour soup paste — instant tom yum goong base
The definitive Thai food encyclopedia — history, technique, 650 pages