RED CABBAGE COLESLAW: 1 tablespoon sesame seeds ½ head red cabbage, stemmed and cut in a thin chiffonade ¼ bunch fresh cilantro, stems removed and leaves finely
chopped ¼ cup brown rice vinegar 3 tablespoons toasted sesame oil 1 tablespoon agave ½ teaspoon salt
SPIRULINA MILLET: 1 cup cooked millet ¼ cup flaxseed oil ¼ cup powdered spirulina 1 tablespoon soy sauce, tamari, or Braggs Liquid Aminos
SALAD: 2½ cups mesclun salad mix ⅓ cup Red Cabbage Coleslaw ⅓ cup Spirulina Millet 2 tablespoons olive oil 1 tablespoon lemon juice Salt and freshly ground black pepper, to taste
TO MAKE THE SLAW: Heat a small frying pan over medium heat. Add the sesame seeds to the hot pan and toast for 3 minutes. In a large mixing bowl, place the cabbage, cilantro, vinegar, sesame oil, agave, salt, and toasted sesame seeds and mix well. Adjust the seasonings so that the coleslaw is not too sweet and all the flavors come through. The coleslaw should be slightly more vinegary than oily.
TO MAKE THE MILLET: Let the millet sit uncovered after cooking for about 10 minutes so it dries out some, then transfer it to a large bowl. Add the flaxseed oil and, using a large fork, mix well to coat the millet. Little by little, add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet is bright green.
TO MAKE THE SALAD: In a large bowl, place the mesclun loosely and layer the coleslaw on top of the greens, then nestle the millet in the center of the coleslaw. Pour the olive oil evenly over the salad first, followed by the lemon juice, then sprinkle with salt and pepper. Source: Reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright©2014, Sharon Gannon