Ancient Grain Salad (with Spelt)
Ancient grain salad with spelt, red cabbage, and carrots. All drizzled with a delicious, quick dressing.
- 1 cup spelt berries
- ½ teaspoon fine sea salt
- 2 cups red cabbage, shredded
- 2 carrots, medium
- 4 green onions
- 2 tablespoons olive oil
- 2 tablespoons runny honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 1/4 teaspoon fine sea salt or Kosher, more or less to taste
- 1/8 teaspoon black pepper
Cook spelt berries in salted water according to your package instructions. Drain well and let cool down a bit.
Chop: In the meantime, finely slice the red cabbage, carrots, and green onions. Then, combine the grains with the vegetables.
Mix all the dressing ingredients and combine them with the salad. Adjust the taste with salt and pepper.
Let sit for about 2 hours before serving, and adjust the taste again. Add more salt, pepper, vinegar, or lemon juice, if necessary. Serve at room temperature.
Serving: 1/4 of the dish | Calories: 201kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 562mg | Fiber: 6g | Sugar: 14g