Venturing off to our local Sunday farmers market is always an adventure.
It has been a delightful surprise to find so many organically produced fresh natural foods there. One of our kitchen creations this summer is an organic Savory Coleslaw.
One ingredient in the coleslaw is an ancient grain called Amaranth which is usually more commonly found as a flour for making bread. We had not realized it is also an edible salad green. It’s mildly pungent flavor is similar to fresh watercress but much less intense. The texture is firm to the tooth and makes a good fit for a summer coleslaw.
This simple dish uses entirely organic ingredients. Green cabbage, ripe avocado, Maine coast hand harvested Purple Dulse and fresh Amaranth greens. The dressing uses a delicious nutty commercial oil blend made with olive, flax and borage oils, apple cider vinegar and agave nectar. The dressing is a little bit sweet and sour. Because of the apple cider vinegar and agave nectar it creates an intensely savory flavor profile when combined with the Dulse. There can be a tendency for some to shy away from eating raw seaweed which is understandable. Others are not familiar with it either, but the dressing together with the Dulse creates an idiosyncratic taste experience that masks the marine nature of the seaweed and creates a delightful marriage of flavor.
Purple Dulse provides a complete protein. It is full of minerals, vitamins B6 and B12, and much needed iodine. The gelatinous nature of seaweed has the additional benefit of drawing out heavy metals.
Amaranth is a good source of vitamins including vitamins A, C, B6 and folate. It also has a number of minerals such as calcium, magnesium, potassium, zinc, copper and manganese. In East Africa it is sometimes recommended for those with low red blood cell count. It is also said to lower cholesterol through the action of its plant stanols and squalene.
The avocado is a fruit that contains high amounts of potassium, fiber, and monounsaturated fat. It is rich in B vitamins as well as vitamins E and K.
Preparation: Clean the cabbage. Individually separate the leaves. Roll the cabbage leaves into tight coils. Thinly slice them. Add the whole Amaranth leaves and small pieces of purple Dulse. (Equal parts of cabbage and Amaranth leaves, a large pinch or two of Dulse). Toss with the apple cider dressing. (2 parts oil, 1 part vinegar, agave nectar to taste). Cut the avocado into bite sized cubes and add to the coleslaw. Voila!
When determining portions and measurements we just use common sense. If we make too much it keeps well enough as a leftover. 🙂