Napoleon Dynamite Recipe

Prepare garlic

Finely mince or grate 1 garlic clove until it forms a very fine paste. This prevents large garlic pieces in the aioli and distributes flavor evenly.

In a medium bowl, combine 1 cup mayonnaise, 3 tablespoons chili crisp, the garlic paste, 1 tablespoon fresh lime juice, 1 teaspoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon honey. Whisk until smooth and homogeneous.

Taste and season with 1 teaspoon salt and 1/4 teaspoon black pepper. If the aioli is too thick for drizzling, whisk in up to 1 teaspoon rice vinegar or up to 1 teaspoon neutral oil, 1/2 teaspoon at a time, until desired consistency is reached. The aioli should be pourable but still cling to greens and protein.

Cover and chill the aioli in the refrigerator for at least 15 minutes to let flavors meld. Aioli can be made up to 3 days ahead and refrigerated in an airtight container.

Prepare vegetables: wash and thoroughly dry 6 cups mixed salad greens (use a salad spinner or paper towels). Trim and thinly slice half a cucumber, shred 1 cup red cabbage, julienne or peel 1 cup carrot into ribbons, and thinly slice 2 scallions on a bias.

In a large mixing bowl, combine the greens, shredded cabbage, carrot ribbons, cucumber slices, sliced scallions and 1/4 cup cilantro leaves (if using). Toss gently to combine so ingredients are evenly distributed.

Add 1/4 cup roughly chopped toasted peanuts or cashews and 1/4 cup crispy fried shallots (or fried onions) if using, reserving a small sprinkle for garnish.

Taste and lightly season the salad with a small pinch of salt and a grind of black pepper to brighten flavors before saucing.

Remove the chili crisp aioli from the refrigerator and whisk briefly. For each serving, spoon about 2 to 3 tablespoons (approximately 1.5–2 oz) of aioli over the top of the tossed greens, or serve aioli on the side for guests to dress themselves.

If using protein, slice 8 oz grilled chicken or tofu into strips and arrange over the dressed greens.

Garnish with the reserved crispy shallots, a sprinkle of toasted sesame seeds (1 teaspoon total), and an extra teaspoon of chili crisp if you want added heat and texture.

Serve immediately so the greens retain a fresh crunch. Leftover aioli keeps separately refrigerated for up to 3 days; do not store dressed greens for more than a few hours.