4-6 green chilis (depending on the heat of your chilis and how hot you like your dressing)
2 cloves garlic
1 cup (100g) green beans
3 tbsp tamarind paste or lemon or lime juice
3 tbsp soy sauce
2 tbsp roasted peanuts
2 medium tomatoes.
All you do is coarsely chop the chilis and garlic and blend them up in a food processor:
Add all the other ingredients except the tomatoes:
And, finally, add the tomatoes and process. My recipe didn't specify what the texture of the final result should be, so I left it a little chunky. It made about two cups:
Now, this stuff is really good--the green beans add a very unexpectedly nice freshness that is complimented by the acid from the tamarind and the tomatoes--but it didn't scream salad dressing to me. What it really tastes like is salsa. Nevertheless, I had it for lunch in a salad of shredded vegetables and shirataki noodles. This whole giant bowl of salad, including the dressing, has about 100 calories:
When you stir it all together, the shiritaki noodles take on a lovely colour from the beets:
...and it was quite good, and very filling if you eat enough of it. I did eat enough of it and was ready for a little less raw roughage for supper, so I made a thick soup out of some of the vegetables I had around.
Here you see Step 1, onions, garlic, mushrooms, parsnip, thyme, marjoram, and fennel seed sauteed in a little peanut oil:
Stir fry these until they begin to be tender. Step 2 is the addition of savoy cabbage:
...then bean stock and water, some vegetable broth powder, kabocha squash, lima beans, and 2 tbsp brown bulgur wheat. Season with salt and pepper. Cook until the bulgur and vegetables are tender (the lima beans fell apart and gave this stew its substance):
And I added some of the som tam dressing as a topping. This is where it belongs, at least in my kitchen! This soup was stupendous, a little over 400 calories for the whole thing (two really big bowls). In fact, it was so good I think I'll make another variation on it tomorrow...