Thai Salad with popped amaranth

 

 

 

 

For 4 servings:
2-4 Tbs amaranth seeds
1 green mango, cut in larger shreds

1 sour green apple, cut in larger shreds
1 small turnip or young kohlrabi, cut in larger shreds (also jicama)
4 tbs roasted peanuts, crushed

For the dressing:
1 Tbs lemon juice
1 Tbs Mirin (sweetened rice wine)
1 Tbs tamari soy sauce
1 Tbs virgin olive oil or sesame oil
1/4 tsp chilli sauce

For popping the amaranth, pour a small amount of seeds on the bottom of a  stainless steel pan (without adding oil). Cover and heat; when seeds start to pop,
shake the pan to get more of them to open. When popping slows down, remove from heat, add more seeds to the pan and proceed till all seeds are popped.

Mix all shredded fruits and add in roasted and crushed peanuts. Prepare the dressing in adding all ingredients, then cover shreds thoroughly with the blend. Garnish with popped amaranth. ©2012 sabineart.com

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