Dec 18

Spelt Salad

This is a colorful and satisfying grain salad brought to us by MILFy Sarah Loring of Connecticut. Her food has a certain graceful quality. This is wonderful and refreshing served on fresh lettuce leaves and goes with just about everything.


  • 11⁄2 cups spelt, soaked and drained
  • 4 cups spring water
  • Sea salt
  • 1 small red onion, diced
  • 1 small green bell pepper, diced
  • 1 carrot, finely diced
  • 1⁄4 head red cabbage, diced
  • 1⁄4 cup chopped fresh Italian parsley
  • 1 tablespoon shoyu
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Pinch of freshly ground white pepper
  • Instructions


  1. Place the spelt in a saucepan with the water and a pinch of sea salt. Bring to a boil, reduce
  2. the heat to low, cover, and cook for 1 hour. Pour into a colander, draining any remaining liquid,
  3. and set aside to cool.
  4. Put the diced vegetables in a large bowl. Add the parsley, shoyu, vinegar, olive oil, and
  5. white pepper, and mix. Toss with the cooled spelt. Taste and adjust the seasonings if necessary.
  6. If you let the salad sit for an hour or more before serving, the flavor deepens and becomes more complex.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4-6

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