Thai-style Crunchy Vegetable Salad

from Ellen's kitchen with thanks to NYT

Ingredients:

• Dressing:
• 3 tbs olive oil
• 2 tbs lime juice
• 1 tbs fish sauce or soy sauce
• 1 tbs minced shallot
• 1/2 tsp minced garlic
• 1 serrano chile, thinly sliced
• salt and pepper
• Salad:
• 8 oz asparagus, blanched, cut in half lengthwise, and thinly sliced on diagonal
• 4 oz cherry tomatoes, halved
• 3 cups thinly sliced vegetables of choice (cucumbers, carrots, radishes, etc.)
• 1/2 cup cilantro leaves and stems, roughly chopped
• Toss:
• all vegetables and dressing and serve.