Crisp, Spicy Asian-Inspired Salad

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2 to 3 cloves garlic, chopped

2 stalks of lemongrass, peeled and thinly sliced (or grated lemon zest)

1 teaspoon finely chopped ginger

1 carrot, peeled and sliced diagonally or cut into shoestring sticks

1/2 head cabbage, either red, green, or Chinese (or 1/4 each)

1/2 to 1 English cucumber, unpeeled and diced

1/2 red or yellow bell pepper, thinly sliced or diced

2 to 3 green onions, thinly sliced or 1/2 red onion, peeled and thinly sliced

1 apple, diced

-- About 1 cup green beans, lightly cooked and cooled (optional)

-- About 2 inches daikon, or a small chunk of jicama, cut into thin slices or julienne

2 to 3 teaspoons soy sauce

1 tablespoon sugar (I used Splenda)

1 teaspoon paprika

-- Pinch turmeric

-- Several dabs of sriracha sauce (or a fresh small hot chile, thinly sliced)

2 tablespoons rice or wine vinegar, or to taste

-- Grated zest and juice of 1 lime

1/4 cup coarsely chopped cilantro

1/4 cup coarsely chopped basil or mint (or both)

1/2 cup dry-roasted peanuts (or 1 cup cooked drained red kidney beans, or 1/4 cup toasted sesame seeds)

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