Thai Salad & Sweet Chili Dressing

Author: Heather Leno
Ingredients:

Sweet Chili Dressing:

1/2 cup medjool dates — pressed to measure (soak briefly if very dry)

1 cup hot water  + 2 tbsp

4 cloves garlic

1/2 tsp red chili flakes — adjust to taste

1/2 – 3/4 tsp salt

1/2 tsp paprika

1/2 tsp crushed ginger

1/4 cup lemon juice

Salad:  The ingredients, other than the noodles and peanuts, are listed below starting with what would be the largest quantity (the napa cabbage) and the additional ingredients descending in quantity to the least (the onions).  There are no quantities listed because the salad may be your whole meal, or a meal for several people, or just a side to your dinner. Customize it to your own particular need.

Napa cabbage

baby bok choy

red cabbage

grated or julienned carrots, opt.

thinly sliced red onion or green onions, opt.

rice noodles, opt.

oil-free roasted peanuts
Instructions:

 

Put noodles to soak according to package directions in some cool water.

For the dressing:

  1. Place the dates and the hot water in the blender and let it sit for 5 minutes.
  2. Add the rest of the dressing ingredients and blend until  smooth.
  3. Pour dressing into a small kettle, bring to a boil, reduce heat, cover, and simmer for five minutes.  Stir several times while cooking.
  4. Remove from heat and pour into a container to cool.*

For the Salad:

  1. Finely slice the cabbages, the bok choy, carrots, and onion.
  2. Combine these ingredients with the drained noodles.  At this point you can mix the dressing into the whole salad or leave plain for each person to drizzle on their own.
  3. Place the salad in a bowl and top with the peanuts.
Notes:

* Once cooled, I like to store this dressing in several 1/2 cup storage jars in the freezer, keeping one out in the fridge–this would depend on the size of your family.  It keeps well in the fridge also for at least a couple of weeks.