Sorghum Salad with Cucumber, Cilantro and Cumin

Toast the cumin seeds in a small skillet over a medium-high heat, stirring frequently, until fragrant and a shade darker, about 2 minutes. Transfer the seeds to a cutting board and, using the flat edge of a large knife, crush the seeds a bit.

In a large bowl combine the sorghum, cucumber, cilantro, scallion and the toasted cumin seeds. In a small bowl whisk together the oil, lime juice, honey, lime zest, salt and pepper. Pour the dressing over the salad and toss to coat.


2 teaspoons whole cumin seeds
2 cups cooked sorghum, chilled or at room temperature
1 medium English cucumber, diced (about 1 ½ cups)
½ cup chopped fresh cilantro leaves
1 scallion, thinly sliced
3 tablespoons canola or other neutral tasting oil
1 ½ tablespoon lime juice
2 teaspoons honey
½ teaspoon finely grated lime zest
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper


Makes 6 servings

Serving size: 2/3 cup

Per serving: Calories 200; Total Fat 8g (Sat Fat 1g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 29g; Dietary Fiber 6g; Protein 4g

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