This was a really fun side salad – we had it with some Teriyaki wings.  You could definitely add some chicken or other protein to this to make it a full meal.  I think it would do well with noodles, too.  Either way, versatile and very tasty!  This came from Chow, I changed very little – subbed sesame oil for vegetable in the dressing, and Sriracha for chile garlic paste (I was out).  Made a ton, and stored separately from the dressing, it will be great left over!

For the dressing:

• 1 tablespoon plus 1 teaspoon rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons fish sauce
• 1 1/2 teaspoons chile-garlic paste
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup sesame oil

For the salad:

• 1 pound sugar snap peas, strings removed, stem ends trimmed, and cut on the bias into 1/2-inch pieces
• 1/2 medium English cucumber, halved lengthwise, then thinly sliced crosswise
• 2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
• 3/4 cup coarsely chopped fresh cilantro (from about 1/2 bunch)
• 2 medium scallions, thinly sliced (white and light green parts only)

To make the dressing, place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.

For the salad, place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat.