Winter Grains Thai Salad

Grains and cabbage are in this season. We’ve paired spelt berries with cabbage and quinoa for a surprisingly upscale result: Winter Grains Thai Salad. For this recipe, bypass the packaged shredded cabbage—it just won’t have the same results or the price value. The trick? Buy a half or quarter head of cabbage and shave it ultra thin on a mandoline.

Tip: Punch up the crunch
Want a little added crunch in your salad? Spread some cooked quinoa on a baking sheet and toast it under the broiler for 5 minutes or more, stirring often, until it’s darkened and crispy but not burnt.

Winter Grains Thai Salad

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Ingredients

Salad

• 1/2 cup whole spelt grains soaked in 2 cups water overnight
• 1 cup uncooked quinoa white, red, black, or multicolored
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 cup shredded red cabbage
• 1 cup shredded carrot
• 8 oz can sliced water chestnuts drained
• 1 cup bean sprouts blanched
• 4 whole green onions thinly sliced
• 1/2 cup chopped cilantro
• 1/4 cup chopped roasted peanuts

Peanut sauce

• 1/3 cup unsweetened smooth natural peanut butter
• 3 tbsp reduced-sodium tamari or soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp maple syrup
• 2 tsp toasted sesame oil
• 2 tsp grated fresh ginger
• Generous pinch of crushed red pepper flakes

Ingredients Salad 1/2 cup whole spelt grains soaked in 2 cups water overnight 1 cup uncooked quinoa white, red, black, or multicolored 1 tbsp extra-virgin olive oil 1 tbsp fresh lime juice 1 cup shredded red cabbage 1 cup shredded carrot 8 oz can sliced water chestnuts drained 1 cup bean sprouts blanched 4 whole green onions thinly sliced 1/2 cup chopped cilantro 1/4 cup chopped roasted peanuts Peanut sauce 1/3 cup unsweetened smooth natural peanut butter 3 tbsp reduced-sodium tamari or soy sauce 1 tbsp fresh lime juice 1 tbsp maple syrup 2 tsp toasted sesame oil 2 tsp grated fresh ginger Generous pinch of crushed red pepper flakes

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Instructions

1. Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.
2. Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups water. Bring to a boil. Reduce heat to medium-low and simmer, covered, until water has been absorbed and quinoa is tender, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.
3. In medium bowl, whisk peanut butter and tamari or soy sauce together until smooth. Whisk in 1 Tbsp lime juice, maple syrup, sesame oil, ginger, and red pepper flakes. Add more lime or tamari/soy sauce to taste, if you wish. Drizzle over salad.
4. Sprinkle salad with cilantro and roasted peanuts and serve.

Recipe Notes

Per serving: 374 calories; 14 g protein; 16 g total fat (2 g sat. fat); 49 g total carbohydrates (7 g sugars, 7 g fiber); 298 mg sodium