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Cabbage Salad With Kamut And Lime Ginger Dressing

This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.

I’m not one to not cater to my cravings. If I’m in the mood for ice cream, I usually eat it. If I’m in the mood for a hot dog, I have one. I try not to have too many of the indulgent things I crave, but I satisfy my cravings all the time.

This recipe was created from a craving…and this time it was for something surprisingly healthy. That doesn’t always happen. But when it does I get really excited. I’ve been eating terribly for the last couple of weeks; doughnuts here, ice cream there and lots and lots of tacos. I realized yesterday, as I was eating a plate of chicken wings, that I hadn’t had a vegetable in a while and I missed them. I missed healthy grains, too.

This recipe is refreshing, light and filling all at the same time. It’s the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day. It’s resilient to sitting in the fridge for a day or so. The flavors are familiar but also interesting. A little kick from the ginger and Sriracha make it fun, while the lime juice and mint make it really refreshing.

Cabbage Salad With Kamut And Lime Ginger Dressing


  • 1/2 head of purple cabbage, thinly sliced
  • 3 tablespoons sesame oil, divided
  • 3/4 cup kamut
  • 1/2 shallot, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sugar
  • 1/4 teaspoon Sriracha
  • Juice from 1 1/2 limes (about 3 tablespoons)
  • Sea salt
  • 6-7 mint leaves, minced


  1. Preheat broiler. Spread the sliced cabbage onto a parchment-lined baking sheet and drizzle with about 1 tablespoon of sesame oil. Toss until thoroughly coated. Transfer the baking sheet to the broiler for 2 minutes, just until the cabbage appears slightly softened and turns a very bright purple. Place the cabbage in a large bowl.
  2. In a saucepan, set over medium heat, combine the kamut with 2 cups water. Allow to simmer and cook for about 10 minutes, until the water has mostly evaporated and the kamut is tender. Transfer the kamut to a colander and rinse under cold water. Place the kamut in the bowl with the cabbage.
  3. In a small bowl, whisk together the remaining 2 tablespoons of sesame oil, shallot, ginger, sugar, lime juice, Sriracha and a few generous pinches of salt. Pour the dressing over the cabbage and kamut; toss until combined. Add the mint leaves and toss once more. Give it a taste and adjust the salt according to taste. Serve warm or cold. If you’d like the salad to be cold, transfer to the fridge for 1 hour to chill.

This recipe was originally posted on PBS Food.

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