Red Cabbage and Amaranth Salad with Apple Cider Vinaigrette

Amaranth

Take your salad to the next level and reap the benefits! Enjoy a boost of protein and fibre, when you combine red cabbage and amaranth, so that your body can truly benefit at any time of the day. A healthy dose of apple cider vinegar on top helps to complete this dish. Feel your best, and do it with Crystal margarine!

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: about 8 cups

Ingredients

For the salad dressing:

  • 60 ml / 1/4 cup apple cider vinegar
  • 30 ml / 2 tbsp lemon juice
  • 4 g / 2 tsp lemon zest
  • 15 ml / 1 tbsp honey
  • 3 g / 1 small clove garlic
  • 2 g / 1/2 tsp ground cumin
  • 2 g / 1/2 tsp ground coriander
  • 76 g / 1/3 cup Crystal margarine, melted and cooled

For the salad:

  • 300 g / 1 1/2 cups amaranth
  • 360 ml / 1 1/2 cups water
  • 14 g / 1 tbsp Crystal margarine
  • 3 g / 1/2 tsp salt
  • 420 g / 6 cups shredded red cabbage
  • 180 g / 1 cup diced granny smith apple (about 1 medium)
  • 148 g / 1 cup diced cucumber
  • 115 g / 1 cup grated carrot
  • 35 g / 4 green onions, sliced
  • 130 g / 1 cup walnuts, toasted

Directions:

For the dressing:

  1. Add the vinegar, lemon juice, lemon zest, honey, garlic, cumin and coriander to a blender (or a bowl, if using a handheld blender) and blend until garlic is finely chopped. With the motor running, slowly add the Crystal margarine. Pour into a large bowl, or simply set aside if dressing was blended in the bowl.
  2. Amaranth

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For the salad:

  1. Place the amaranth, water, Crystal margarine and salt in a medium-sized pot with a tight fitting lid. Place over high heat and bring to boil. Reduce heat to low and cover. Cook until all the water is absorbed; about 20 minutes.
  2. Grease a baking sheet with Crystal margarine. Spread the cooked amaranth on the baking sheet and set aside to cool.
  3. Amaranth

  4. Add the cabbage, apple, cucumber, carrot and green onion to the bowl with the dressing and toss to combine. Add cooked amaranth and walnuts; toss again.
  5. Amaranth

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  6. Serve at room temperature or chilled.

Chef’s Notes

  • If you do not have a blender, finely mince the garlic and whisk together all the ingredients except the Crystal margarine in a large bowl. Whisking continuously, slowly pour in the the margarine until fully combined

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