Crystal Margarine Recipes
Prep: 35 min
Servings: 8 cups
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, adding a satisfying bite that leaves you wanting more. Feel your best, and do it with Crystal margarine.
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ingredients
Dressing
1/4 cup
apple cider vinegar
2 tbsp
lemon juice
2 tsp
lemon zest
1 tbsp
honey
1
small clove garlic
1/2 tsp
ground cumin
1/2 tsp
ground coriander
1/3 cup
Crystal margarine, melted and cooled
Salad
1 1/2 cups
amaranth
1 1/2 cups
water
1 tbsp
Crystal margarine
1/2 tsp
salt
6 cups
shredded red cabbage
1 cup
diced granny smith apple (about 1 medium)
1 cup
diced cucumber
1 cup
grated carrot
4
green onions, sliced
1 cup
walnuts, toasted
directions
Dressing:
- 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.
Salad:
- 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.
- Grease a baking sheet with Crystal margarine. Spread the cooked amaranth on the baking sheet and set aside to cool.
- 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.
- 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
