Dark Side Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups vegetable broth2 cups water1/2 cup black rice (this is not the same as wild rice), soaked overnight1 cup black lentils (also called beluga lentils)1 tsp fresh grated ginger1 black radish, peeled and dicedkosher salt1 bunch of Tuscan kale (also called black or dinosaur kale), destemmed and sliced into thin strips1 medium carrot, julienned (if you have purple carrots it keeps the salad a similar colour)3 tbsp black vinegar (Chinkiang vinegar) or balsamic vinegar1 clove black garlic, mashed (you can omit this if you can't find it or use roasted garlic)2 tbsp raw agave nectar or brown rice syrup1/2 tbsp soy sauce2 tbsp light olive oil1 tsp toasted sesame oil1/2 tsp black peppersalt to taste1 1/2 tbsp black sesame seeds
Combine broth and water in a measuring cup.
Divide between two saucepans - 3 cups in one and 1 in the other.
Bring the pot with the lesser amount of liquid to a boil and add the black rice. Reduce the heat, cover and simmer 30 minutes.
Meanwhile, bring the liquid in the other pot to a boil and add the lentils. Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger. Cool completely (you can do this a day ahead).
Toss the radish dice with a good amount of Kosher salt (the exact amount depends on how large your radish is) and place in a colander. Let stand 1 hour, then rinse and drain well.
Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
Cover and chill at least 24 hours.
Just before serving, fold in the black sesame seeds.
Serving Size: 4 main or 6 side dish salads
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Divide between two saucepans - 3 cups in one and 1 in the other.
Bring the pot with the lesser amount of liquid to a boil and add the black rice. Reduce the heat, cover and simmer 30 minutes.
Meanwhile, bring the liquid in the other pot to a boil and add the lentils. Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger. Cool completely (you can do this a day ahead).
Toss the radish dice with a good amount of Kosher salt (the exact amount depends on how large your radish is) and place in a colander. Let stand 1 hour, then rinse and drain well.
Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
Cover and chill at least 24 hours.
Just before serving, fold in the black sesame seeds.
Serving Size: 4 main or 6 side dish salads
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 466.2 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 12.8 g
- Protein: 12.6 g
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