Cabbage Salad with Kamut and Lime Ginger Dressing

Ingredients

• ½ head of purple cabbage, thinly sliced
• 3 tablespoons sesame oil, divided
• ¾ cup kamut
• ½ shallot, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon sugar
• ¼ teaspoon Sriracha
• Juice from 1 ½ limes (about 3 tablespoons)
• Sea salt
• 6-7 mint leaves, minced

Instructions

1. 1
   Preheat broiler. Spread the sliced cabbage onto a parchment-lined baking sheet and drizzle with about 1 tablespoon of sesame oil. Toss until thoroughly coated. Transfer the baking sheet to the broiler for 2 minutes, just until the cabbage appears slightly softened and turns a very bright purple. Place the cabbage in a large bowl.
2. 2
   In a saucepan, set over medium heat, combine the kamut with 2 cups water. Allow to simmer and cook for about 10 minutes, until the water has mostly evaporated and the kamut is tender. Transfer the kamut to a colander and rinse under cold water. Place the kamut in the bowl with the cabbage.
3. 3
   In a small bowl, whisk together the remaining 2 tablespoons of sesame oil, shallot, ginger, sugar, lime juice, Sriracha and a few generous pinches of salt. Pour the dressing over the cabbage and kamut; toss until combined. Add the mint leaves and toss once more. Give it a taste and adjust the salt according to taste. Serve warm or cold. If you’d like the salad to be cold, transfer to the fridge for 1 hour to chill.