Approximate quantities: 1 head of red romaine, roughly chopped; 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 purple diakon radish, sliced into thin discs; kernels of 1 ear of grilled silver queen corn; 2 yellow carrots, sliced into thin disks; drizzled with 1/4 teaspoon of red chili flakes, salt and pepper to taste
Peanut-Soy-Rice-Vinegar-and-Sambal Dressing — not pictured — inspired by Sue Li: Whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons unsalted peanut butter, 1 teaspoon sugar, and 1/2 teaspoon sambal
Serves four as a side, or two as a main with 1 cup of steamed rice