This is a light, crisp and refreshing salad that goes well with Thai or Vietnamese flavors and which also, if needed, tones down some of the heat. involved in those cuisines,
I make variations of this - I have on occasion added bean sprouts or carrots or a sprinkling of mint or cilantro to it in other incarnations; it is very adaptable.
2 cucumbers, peeled
1/2 daikon root, peeled
1 head butter lettuce
1 Tbsps soy sauce
1 Tbsp unseasoned rice vinegar
1/2 tsp fish sauce
1 tsp brown sugar
1/2 tsp sesame oil
1/4 cup olive oil
Mix the last 6 ingredients together in a bowl to form a dressing.
Add the cucumber and the daikon. I sliced mine thinly but julienne cut, or sliced even more thinly on a mandoline would be nice as well. I have on occasion shaved the vegetables and that made for a nice tangle of presentation as well. Allow to marinate for a minimum of 30 minutes (and not more than a couple of hours or they loose a bit of their crispness). Toss from time to time.
When ready to serve, add the torn lettuce to the bowl and toss so that the lettuce leaves have a film of dressing as well..
Inspiration recipe, here.