This is a very flexible recipe, really just a template. Napa and Savoy cabbages work well, whether by themselves or mixed with the regular shredded red and green, and celery, jicama and radish add an additional crunch. Add orange and yellow bell peppers as well as the red and make everything look like a fiesta. Use parsley if you’re not fond of cilantro, cut back on, or don’t use at all, the cumin and coriander if they don’t appeal.
The objective is crunchy, tangy and colourful. Any leftover Thai dipping sauce, with the addition of a little more oil, will work too. Trust your instincts. The salad will soften the longer you keep it (3-4 days, refrigerated), but will still taste great… use it up on tacos, and even in sandwiches.