Su­pergreen Salad

Alternative Medicine - - Quick Nutrition -

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

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