Because I made this in a frenzy of needing to use ingredients, needing Asian flavors (okay wanting), and needing to eat soon, this recipe is going to have a lot of approximations. Don't let this stop you. Make your own version and taste and season as you go, fair lad or lassie. I promise you can't screw this one up even if you were born with hands like Edward Scissorhands.
two handfuls dry roasted peanuts, roughly crushed
You can either make the salad and the dressing separately using the ingredients listed above and then combine, or if you're totally into winging it like I did, you can toss all the salad ingredients together, and then season according to taste with the individual ingredients listed above. Keep tossing stuff in there until it tastes good. Chill in the fridge until you're ready to eat or serve it. I'm a sucker for anything that has a bunch of crunch and tangy flavor, and this has it all. Are you totally weirded out that I have seaweed in my cabinet?! Me too. You can enjoy this salad chilled over a bed of lettuce, on its own, or wrapped up in a ginormous collard green leaf like I did for lunch today. It doesn't get soggy like a tortilla and gives it a lot of eye appeal. It's totally easy to be a collard burrito pro - check out this sweet tutorial for a leak free and oh-so-chic wrapper.