Chopped Salad with Thai Flavors

I adapted this recipe from Mark Bittman's cook book, Food Matters, and I must say it is delicious. I love it when I find a recipe that is nutritious and oh so tasty.

Juice of two limes
1/4 cup vegetable oil
1 T fish sauce or soy sauce (I used fish sauce)
1 t of agave or sugar
1 T of diced hot peppers
1 carrot, chopped
1 orange or red pepper. chopped
4 cups chopped cabbage
1 cup chopped snow peas
1 bunch of radishes, chopped
1/4 cup peanuts, crushed
salt and pepper
1/4 cup chopped fresh herbs: basil, mint and cilantro

Put the lime juice, oil, fish sauce, agave, and chilies in large salad bowl and whisk.

Add all the vegetables to the bowl with the dressing and toss. Top with peanuts, taste, add salt and pepper, toss again and refrigerate until ready to serve. It should chill for a while to let flavors develop--can sit up to 24 hours. Before serving, toss with fresh herbs.