Thai raw noodles with almond tamarind dressing
Thai raw noodles with almond tamarind dressing
This dish is light and has bright, refreshing flavours. It can be a side salad or rolled in rice paper. The raw turnip noodles have a mild flavour and great texture, which hold up well with the sauce.
Yields: 4 servings
Ingredients
Dressing
6 tablespoons almond butter – homemade or bought
2 cups water
2 tablespoons tamarind paste[i]
5 dates (whole pitted)
2 tablespoons tamari
1 tablespoon lime juice
1 teaspoon garlic powder
¾ teaspoon ginger powder
Salad
1 medium turnip (about 4 cups) – peeled and spiraled
¾ cup carrots – cut into match sticks
¾ cup purple cabbage – thinly sliced
½ cup celery - thinly sliced including leaves
½ cup bean sprouts – sprouted at home or bought
¼ cup green onion - thinly sliced on the diagonal
2 tablespoons cilantro - rough chop (more for garnish and if you make salad rolls)
2 tablespoons Thai basil – chiffonade (more for garnish and if you make salad rolls)
Rice paper for salad rolls
Garnish
½ cup raw almonds – chopped[ii]
Thai red chili – finely chopped
Steps
Put all the dressing ingredients in a high-speed blender. Blend until creamy and smooth. Taste – adjust the seasoning to your preference. I choose to use powdered garlic and ginger in this light tasting dressing because sometimes raw can be overpowering. Add a little more tamari if you want more salt and if you want more tang, add a little more tamarind or lime juice. Pour in a glass jar with a tight-fitting lid.
Chop all your vegetables and put them in a large bowl. When you are ready to serve. Pour ½ cup of dressing over the vegetables and toss. Place them in individual salad bowls and garnish or make salad rolls.
For salad rolls, lay a couple basil leaves and a sprig of cilantro on the softened rice paper, then pile the lightly tossed salad on top. Roll and serve them with more dressing on the side for dipping.
[1] Tamarind paste can be found in most Asian markets and in the international food section of stores such as Loblaws.
[11]I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 16 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes.
