A New Year'S Lentil Salad

• 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.

dressing, grapeseed oil, rice vinegar, fresh squeezed lime juice, fish sauce, garlic, chile peppers, fresh ginger, sugar, kosher salt, black pepper, salad, puy, brown rice, cabbage, cucumber, fresh mint, basil, scallions, orange, yellow pepper, carrots, ginger, avocado, mint sprigs, lime wedges

Taken from food52.com/recipes/8485-a-new-year-s-lentil-salad (may not work)