Friday, January 25, 2013

Edamame, Millet & Cabbage Salad

Here's a nice salad with a hearty mix of ingredients. It's easy to throw together and you can substitute for ingredients you may not have on hand. For example, use maple syrup if you don't have coconut palm sugar, quinoa if you don't have millet and even garbanzo beans (chickpeas) if you don't have edamame.

If you use edamame, remember to get organic otherwise it will surely be genetically modified (GM) soy. And you do not want to eat GM anything.

A little word of caution about chili powder. Use an amount that fits with how much kick you'd like in the dressing. Remember that 1 teaspoon of chili powder of one brand may have a totally different heat level than another. So portion your measurement of chili powder accordingly. I alway suggest you measure sparingly, taste and then add more if necessary.

Edamame, Millet & Cabbage Salad

From Chris Pedersen
Yield 4 servings

Category Salad
Cuisine Vegan, Vegetarian

1 1/2 C shelled edamame, cooked according to package directions
2 C shredded cabbage
2 C cooked millet
1 red pepper, seeded and diced small
1/4 C raisins
2 Tbp chopped raw almonds
2 Tbsp red wine vinegar
2 Tbsp olive oil or grapeseed oil
1 tsp coconut palm sugar
1/2 to 1 tsp of chili powder
1 minced clove of garlic

1. In a large bowl combine edamame, cabbage, millet, diced pepper, raisins and almonds.
2. In a small bowl combine vinegar, oil, sugar, chili powder and garlic. Whisk ingredients, add to salad mix and toss.
3. Serve chilled or at room temperature.

To cook the millet (or quinoa), measure two parts water to one part grain. While the water boils in a sauce pan, add water to the grain to cover plus more. Stir, then carefully pour the water out. Use a strainer if necessary. Add to boiling water, stir, turn heat to low and cover. Check for done in 15 minutes.

Have you ever used millet before? What did you think?


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