Spicy Carrot Salad

This is one of my favorite fall salads. It is light in the mouth but filling and hearty. 

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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


  1. In a saucepan, heat a glug of oil and toast the wheatberries 
  2. Add the water and a big pinch of salt
  3. Bring to a boil, reduce to a simmer and cook until tender
  4. Heat oven to 400F
  5. Cut the carrots into large pieces
  6. Combine the srirachia, honey, and oil with a big pinch of salt
  7. Toss the carrots in the glaze and roast until tender
  8. Slice the cabbage thinly
  9. Pick cilantro leaves
  10. Dress the cabbage with olive oil and a pinch of salt
  11. Toss the cabbage and cooked wheatberries together to make a salad
  12. Top with the carrots and then the cilantro and serve