• 4  cups  mixed mesclun greens
• 2  cups  coarsely chopped bibb lettuce
• 1  cup  very thinly sliced green cabbage
• 1  cup  fresh basil leaves, preferably Thai basil, large leaves coarsely torn
• 1  cup  fresh mint leaves
• 1  cup  fresh cilantro leaves, coarsely chopped
• 4  small  scallions (white and green parts), sliced into 1-inch lengths
• 1  cup  cherry or grape tomatoes, halved
• 1/2  cup  very thinly sliced red onion
• 1/2  cup  very thinly sliced red bell pepper

• 2-1/2  tablespoons  fresh lime juice
• 2-1/2  tablespoons  honey
• 2  teaspoons  fish sauce
• 1/8  teaspoon  minced garlic
• 2  tablespoons  thinly sliced fresh red or green chile or both (optional)
•     Kosher salt and freshly ground black pepper

1.

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

2.

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

3.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly--you may not need all of the dressing.

Make Ahead:

You can combine, cover, and refrigerate the salad ingredients up to 6 hours ahead. The dressing can be made up to 1 day ahead.