‘Roccan Manoomin Salad

Salad

• 2 cups cooked wild rice

• 2 cups grated carrots

• 1 cup finely sliced kale and/or 1 cup grated zucchini

• 1 apple, chopped

• ½ cup raw sunflower seeds

• ¼ cup chopped cilantro

Dressing

• ½ cup vegetable oil or extra virgin olive oil

• 2 tbsp fresh lemon juice

• 2 tbsp apple cider vinegar

• 2 cloves garlic, crushed or minced

• 1 tsp ground cumin½ tsp sweet or smoked paprika

• ¼ tsp salt (to taste) 

Mix together salad ingredients in a large bowl. Add dressing ingredients to a small bowl and mix with a fork or whisk.  Pour dressing over the salad ingredients and combine well.  Cover and refrigerate for a minimum of 2 hours to let the flavours blend together.

Recipe by Kanina Terry, our Indigenous Relations Coordinator

Chef’s notes:  Wild rice (manoomin in Anishinaabemowin) is an important food source - historically and today - for Indigenous people in Ontario.  It is the grain from a grass that grows in shallow water and requires many steps to process for storing and cooking.  I added some chopped wild mint to this salad which added a really nice subtle flavour to the dish.