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Cabbage and Fonio Salad
15 minutes prep
5 minutes active cooking
20 minutes total
Makes 4 - 6 servings
A relative newcomer to American tables, fonio has been grown in Africa for more than 5,000 years.
The light, fluffy grain with a nutty flavor cooks in a few minutes, unusual for a whole grain packed with complex carbohydrates, an array of vitamins, and protein. It adds substance to this cabbage salad with a zingy, cilantro-date dressing inspired by Samin Nosrat’s adaptation of a chutney from chef and anthropologist Niloufer Ichaporia King’s landmark cookbook, “My Bombay Kitchen.”
Ingredients
For the shopping list
1/2 head green cabbage, chopped finely
1 golden beet, grated
1 medium shallot, chopped
Juice and zest from 2 limes
1/2 bunch cilantro, leaves and stems, finely chopped
1 tablespoon grated ginger root
1 jalapeno pepper, halved and sliced (remove seeds and white membrane for less heat)
date syrup*
*substitute honey
fonio, *cooked according to package directions
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$25 - Sicily - Italy
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Equipment
From the kitchen
Chef's Knife
Cutting Board
Mixing Bowl
Zester
Step 1
Combine all the ingredients in a large bowl and mix well. Taste and add salt if needed.
