This Thai salad is colorful, crisp, and eclectic. And it's very, very succulent. The sauce is made from almond butter and not from peanut to avoid allergic reactions that some may have. But don’t hesitate to choose another nut butter of your choice. Serve it as a starter or main dish. Eat it in a roll — made out of rice paper or a cabbage leaf. You have lots of variants to choose from.