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Cabbage and Fonio Salad

15 minutes prep
5 minutes active cooking
20 minutes total

Makes 4 - 6 servings
Print recipe

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.”

What you'll need


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)

2 tablespoons of

date syrup*

*substitute honey

1 cup, cooked*

fonio, *cooked according to package directions

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$25 - Sicily - Italy

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1/2 teaspoon of Italian Fine Sea Salt

$7 - Trapani - Sicily

Italian Fine Sea Salt

$10 - Cao Bằng - Vietnam

Purple Stripe Garlic

$9 - Brooklyn - New York



From the kitchen


Chef's Knife


Cutting Board

Mixing Bowl



What you'll have to do

Step 1

Combine all the ingredients in a large bowl and mix well. Taste and add salt if needed.

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Oregon Blackberry Honey

Oso Honey FarmPhilomath - Oregon
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
Out of stock
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Purple Stripe Garlic
Salt, Herbs, & Spices

Purple Stripe Garlic

Burlap & BarrelCao Bằng - Vietnam
Salt, Herbs, & Spices


New York ShukBrooklyn - New York

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