LEMONY RYE BERRY AND RED CABBAGE SALAD
Serves 6 to 8
In this colorful salad, chewy whole rye kernels contrast with crunchy red cabbage and verdant dill. You can use any type of cooked whole grain kernels for the salad–farro, kamut, spelt, quinoa–you name it.
The puckery lemon vinaigrette is punctuated by pungent flecks of caraway seed. The salad is substantial enough for a light lunch and holds up well on a buffet table.
For the salad:
4 cups cooked rye berries
2 cups finely chopped red cabbage (about 6 ounces)
1 small carrot, grated
1/2 cup chopped fresh dill
For the dressing:
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon mild paprika
1 1/4 teaspoons whole caraway seeds, coarsely chopped
1 teaspoon salt
In a large bowl, combine rye berries, cabbage, carrot, and dill.
In a mini-processor or bowl, thoroughly blend oil, lemon juice, paprika, caraway seeds, and salt. Toss dressing into salad. Adjust for salt. Let salad sit for 10 minutes before serving.