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
Thai dressing (makes enough for double salad recipe)
fresh squeezed lime juice
fish sauce, nuoc mam recommended (or, if you must, soy sauce as substitute)
garlic cloves, finely minced
chile peppers, finely minced
grated and peeled fresh ginger
palm sugar or light brown sugar
pinch of kosher salt
pinch of black pepper
cooked lentils (French green- du Puy or common brown)
cooked brown rice
finely chopped cabbage (can mix savoy and red)
small cucumber, peeled and finely cut into matchsticks
fresh mint, chopped
basil, thai if available, chopped
orange, blood red if available, skinned, chopped and pitted
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.
In a large bowl combine the lentils and rice. Mix evenly.
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.