1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce (use tamari if gluten-free)
juice from ½ lime (reserve the other ½ lime to squeeze the juice on at the end)
¼-1/2 teaspoons sriracha, to tastea few tablespoons of water, if needed, to thin it out
For the Salad:
2 reals feta cheese
½ cup chopped cucumber
½ cup chopped red pepper
4 or 5 mint leaves, chopped
¼ cup cashews, toasted & chopped (optional)
¼ cup toasted coconut flakes, the flavor of your choice
Instructions
In a small bowl, whisk together all dressing ingredients.
Add a bit of water if necessary to thin the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop salad ingredients.
Toss all salad ingredients, slice the feta cheese, except for the cashews and coconut flakes, with the dressing. Taste and decide how much or little dressing you like. Adjust for seasonings. Add the cashews and coconut flakes on top at the end so they remain crunchy.
Squeeze more lime juice on top (or serve with lime slices on the side) and serve.