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Ingredients
US|METRIC
4 SERVINGS
- 2 medium carrots (peeled)
- 1/2 hothouse cucumber (unpeeled English, do not remove seeds)
- 1/4 cup sliced shallots (thinly)
- 1/4 cup jalapeño chiles (thinly sliced, with seeds, preferably red; about 2 large)
- 2 Tbsp. fresh lime juice (or unseasoned rice vinegar)
- 1 Tbsp. sugar
- 1 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 9 oz. skinless smoked trout fillets (* broken into bite-size pieces, about 2 cups)
- 1 cup grape tomatoes (diced)
- 1/2 cup fresh mint leaves (whole)
- 1/2 cup fresh basil leaves (small whole)
- 16 romaine lettuce (small to medium inner leaves of, from about 2 hearts of romaine)
- 1/3 cup Asian sweet chili sauce (about)
- 1/4 cup salted dry roasted peanuts (finely chopped lightly)
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