1/2 cup canola oil

4 cloves garlic, peeled and thinly sliced

2 cups bean sprouts

3 cups thinly shredded napa or savoy cabbage

3 carrots, shredded

2 red bell peppers, cored, seeded, and sliced paper-thin into rings

1 small onion, sliced paper-thin

1 to 4 serrano or jalapeno chilies, sliced paper-thin into rings (do not seed unless you're a wimp)

1/2 cup basil leaves (preferably Asian basil) cut into 1/2-inch strips

1/2 cup fresh mint leaves, cut into 1/4-inch strips

1/2 cup fresh cilantro leaves

For the dressing:

4 to 5 tablespoons fresh lime juice, or to taste

2 tablespoons soy sauce

2 tablespoons water

4 teaspoons sugar

1 clove garlic, finely chopped

Salt and freshly ground black pepper, to taste

3 tablespoons finely chopped dry-roasted peanuts

For the salad: In a small skillet heat the oil to 350 degrees on a deep-fat thermometer. Add the garlic slices and fry until a light golden brown, about 20 seconds. Transfer the garlic with a wire skimmer to paper towels to drain. Blot the garlic dry and discard the oil (or save it for use in other recipes).

Blanch the bean sprouts in boiling water for 30 seconds, then drain and rinse with cold water.

In a salad bowl combine the cabbage, carrots, bell peppers, onion, chilies, basil, mint, cilantro and fried garlic. Reserve a few red pepper rings, chili slices and fried garlic for garnish.

For the dressing: In a small bowl combine the lime juice, soy sauce, water, sugar, garlic, salt and pepper. Whisk until the sugar dissolves. Pour the dressing onto the cabbage mixture, toss and serve at once. Garnish the salad with pepper and chili rings, the remaining fried garlic and the chopped peanuts. Serves 4 very generously.