Vietnamese Lotus Root Salad

Name: Vietnamese Lotus Root Salad
Ingredients: 1 carrot, finely sliced; 6-8 radishes, finely sliced/shaved; 1 jar brined lotus root, drained, sliced; 2 scallions, finely sliced; 1 English cucumber, seeds removed, finely sliced; 1-1.5 cups mint, Thai basil, Vietnamese coriander; 1/2 red bell pepper, finely sliced; 1 cup micro greens or finely sliced/shredded cabbage; Dozen cooked shrimp, sliced in half; 1/4 cup fish sauce; 1/4 cup granulated sugar; 1 tbsp water; 1 garlic clove, finely minced; juice of half a lime; 1 red chili, finely sliced (omit if you don’t want it spicy)