Spicy Carrot Salad
This refreshing salad is light in the mouth but filling and hearty.
Ingredients
2 bunch carrots
2 T srirachia
1 T honey
1/4 C oil
1/2 C wheatberries (can substitute farro or barley)
2 C water
1 head napa cabbage
1 bunch cilantro
Method
- In a saucepan, heat a glug of oil and toast the wheatberries
- Add the water and a big pinch of salt
- Bring to a boil, reduce to a simmer and cook until tender
- Heat oven to 400F
- Cut the carrots into large pieces
- Combine the srirachia, honey, and oil with a big pinch of salt
- Toss the carrots in the glaze and roast until tender
- Slice the cabbage thinly
- Pick cilantro leaves
- Dress the cabbage with olive oil and a pinch of salt
- Toss the cabbage and cooked wheatberries together to make a salad
- Top with the carrots and then the cilantro and serve
