Serves: 4 to 6Dressing1/4cup good-quality fish sauce1/4 cup vegetable oil2tablespoons vinegar2tablespoons agave, honey, or simple syrup made with palm sugar (most authentic)2teaspoons soy sauce2tablespoons sesame oil1/2lime juiced1 teaspoon SrirachaSalad1 pound lean steak or protein preference1small head cabbage, shredded1cup shredded carrots1 cup bean sprouts [Editors' note: Other sprouts work well, too!]1red pepper, sliced thin1Thai chili or serrano chili sliced thin1handful of roughly chopped cilantro1handful of roughly chopped mint1/2cup roasted peanuts, chopped1/4cup crispy fried shallots (available at Asian markets) or you can use the French-fried onions that you put on green bean casserole if you don't have access to an international marketA few edible flowers (optional)Whisk together dressing ingredients. Use 1/3 of it to marinate protein of choice, set protein aside.Place cabbage, carrots, sprouts, red pepper, half of the herbs, and chilis in a large bowl, combine with remaining dressing.Grill or broil your steak, and set aside to rest. Top salad with peanuts, shallots, the the rest of herbs, and place thinly sliced steak over the top and add a flower if desired.