Thai style salad recipe

Ingredients

• ⅛ cup fresh lime juice
• 1 teaspoon rice vinegar
• 1 clove garlic, pressed
• Sea salt to taste
• ½ teaspoon freshly ground black pepper

• 1 cup bean threads
• ½ cup cooked chickpeas
• ½ cup onion, diced
• 1 cucumber, thinly sliced; reserve half for garnish
• 4 ounces firm tofu, sliced
• 2 red chili peppers, seeded and chopped
• 8 mint leaves, chopped
• 2 tablespoons fresh basil, chopped
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped
• 1 radish, sliced
• 2 scallions, chopped
• ¼ teaspoon allspice
• ¼ lime, for garnish

1. Cover bean threads in warm water and soak for 15 minutes; then drain and slice into 3-inch strips.
2. For dressing, whisk lime juice, rice vinegar, garlic, salt, and pepper together in a small bowl.
3. Place sliced bean threads, chickpeas, onion, cucumber, tofu, chili peppers, mint leaves, basil, cilantro, parsley, radish, scallions, and allspice in a salad bowl and toss with the dressing.
4. Serve on cucumber slices, garnished with lime.