Makes 4-6 servings. Difficulty
For the salad: 1/2 large yellow squash (or 1 small), julienne-cut 1/2 large zucchini (or 1 small), julienne-cut 1/2 red bell pepper, julienne-cut 1/2 yellow bell pepper, julienne-cut 1/2 cup cucumber, julienne-cut 2 carrots, peeled and julienne-cut 1 green onion, diced 1/2 cup cilantro, chopped 1/2 jalapeno pepper, minced
For the dressing: 1-1/2 Tablespoons lime juice 1-1/2 Tablespoons fish sauce 1/2 Tablespoon water 3/4 teaspoon sugar 1/8 teaspoon Thai chile-garlic sauce
Combine the vegetables (yellow squash through jalapeno pepper) in a large salad bowl.
In a small bowl, whisk together the lime juice, fish sauce, water, sugar, and chile-garlic sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour the dressing over the salad. Toss briefly and serve.