A New Year's lentil salad

December 26, 2010
0 Ratings
  • Serves 4
Author Notes

For a hearty but refreshing salad, especially in the winter, lentils with rice add a nutty, substantive base. Combined with fresh herbs, vegetables, and fruit this salad comes alive with a Thai dressing. You can keep New Year's resolutions to eat healthier with this kind of salad. The recipe for the dressing makes enough for future salads. You will want more. Serve this with a great soup and it is a whole meal. —Sagegreen

What You'll Need
  • Thai dressing (makes enough for double salad recipe)
  • 3 ounces grapeseed oil
  • 1 ounce rice vinegar
  • 3 ounces fresh squeezed lime juice
  • 2 ounces fish sauce, nuoc mam recommended (or, if you must, soy sauce as substitute)
  • 2 garlic cloves, finely minced
  • 2 chile peppers, finely minced
  • 2 tablespoons grated and peeled fresh ginger
  • 1.5 ounces palm sugar or light brown sugar
  • pinch of kosher salt
  • pinch of black pepper
  • The salad
  • 1 cup cooked lentils (French green- du Puy or common brown)
  • 1 cup cooked brown rice
  • 1 cup finely chopped cabbage (can mix savoy and red)
  • 1 small cucumber, peeled and finely cut into matchsticks
  • 1/3 cup fresh mint, chopped
  • 1/3 cup basil, thai if available, chopped
  • 1/3 cup chopped scallions
  • 1 orange, blood red if available, skinned, chopped and pitted
  • 1 ounce fresh yellow pepper preferably, diced
  • 1 ounce fresh grated carrots, optional
  • 2 tablespoons peeled and grated fresh ginger
  • 1 avocado, peeled and diced
  • mint sprigs for garnish
  • lime wedges for garnish
  1. In a jar combine all the ingredients for the dressing. Shake well to make sure everything mixes. Then set aside to let the flavors infuse. Refrigerate the leftover dressing for a future use.
  2. In a large bowl combine the lentils and rice. Mix evenly.
  3. Next add all the remaining ingredients, mixing each in so all is evenly distributed. Dress the salad rather generously, so the lentils and rice can absorb some liquid, but don't drown the salad. Let it sit for a few minutes. Then serve with mint garnish and fresh lime wedges.
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  • drbabs
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  • Lizthechef

13 Reviews

luvcookbooks January 1, 2011
beautiful, delicious, creative ... and healthy!! thanks and happy new year!
Sagegreen January 1, 2011
Thanks! Happy New Year to you, luvcookbooks. To a healthy, very delicious 2011!
drbabs December 30, 2010
Your colors are so amazing. Sounds yummy.
Sagegreen December 30, 2010
Thanks, drbabs!
wssmom December 29, 2010
What a beautiful presentation!!! Looking forward to preparing it New Year's Day!
Sagegreen December 29, 2010
Thanks, wssmom. I hope you enjoy this. Let me know what you think. This version has all the colors for Mardis Gras, too.
dymnyno December 29, 2010
This sounds really delicious and healthy and your pic is gorgeous!
Sagegreen December 29, 2010
Thanks, dymnyo! This took a few photos to get this recipe captured.
Lizthechef December 28, 2010
Lovely photo! I'm making this salad over the weekend, starting off the new year in a healthy, delicious direction!
Sagegreen December 28, 2010
Thanks, Lizthechef. Hope you like it. I was craving your carrot ginger soup today. Will make that over the weekend, too!
Sagegreen December 27, 2010
Thanks, hardlikearmour. Great suggestion! The color reduced palette is so much more visually appealing, that I think it makes a difference...especially for those who decide if they don't like a dish before even trying it (vvvanessa's pet pieve).
hardlikearmour December 27, 2010
This looks really refreshing! How about an orange or yellow pepper in place of the red pepper. Then you keep that nice green, purple, orange color combo going.
Sagegreen December 28, 2010
I just had this again for lunch and uploaded a new photo. It looks more inviting without the red pepper. It also holds up really well in the fridge if it is not dressed first.