- 2 medium carrots, peeled
- 1/2 unpeeled English hothouse cucumber (do not remove seeds)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
- 2 tablespoons fresh lime juice or unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 4.5-ounce packages skinless smoked trout fillets, broken into bite-size pieces (about 2 cups)
- 1 cup diced grape tomatoes
- 1/2 cup whole fresh mint leaves
- 1/2 cup small whole fresh basil leaves
- 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
- 1/3 cup (about) Asian sweet chili sauce
- 1/4 cup finely chopped lightly salted dry-roasted peanuts
- Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
- Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
- Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
- Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
- Available at some supermarkets and at specialty foods stores and delicatessens.
- Available at some supermarkets and at Asian markets and from .