For the Garlic Chili Vinaigrette
4 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
½ - ¾ teaspoon red chili flakes (aleppo, anaheim, etc)
¼ teaspoon honey
2-3 tablespoons lime juice and/or rice wine vinegar
Heat the oil in a small saucepan over medium heat. Add the garlic and chili flakes, and cook, swirling pan often, until the garlic is just beginning to turn a light golden brown (about 2-4 minutes). Transfer to a small bowl or jar, setting aside to cool for 5 minutes. Add remaining 2 tablespoons of olive oil, honey, a big pinch of salt, and lime juice/rice wine vinegar. Season to taste with salt as needed.
For the Salad & Assembly
1 medium carrot, shaved into ribbons with a vegetable peeler (about 2 cups)
1 medium turnip or radishes (3 ounces), thinly sliced into rounds or cut into matchsticks
½ english cucumber, shaved into ribbons with a vegetable peeler (about 1 ½ cups), optional
1 shallot, thinly sliced
2 teaspoons rice wine vinegar
6 ounces lettuce (about 1 medium head)
2 small handfuls of herbs (basil, cilantro, mint)
¼ cup toasted cashews, crushed or roughly chopped
2 tablespoons sesame seeds (white and/or black)
In a medium bowl, combine the carrot, turnip, cucumber (if using), shallot, rice wine vinegar, and a pinch of salt. Toss everything together and let sit for 10 minutes.
Add lettuces to a large bowl along with the marinated vegetables, herbs, nuts and seeds. Drizzle with desired amount of dressing, and toss everything together. Serve immediately.