Buckwheat-daikon salad
Buckwheat groats, sometimes called kasha, are hearty and filling pseudo-grain with a unique, earthy taste. In Japan, buckwheat is ground and made into soba noodles that are often served cold with daikon radishes and wasabi – this salad is inspired by that simple and classic combination.
SERVES
4
TO
6
Ingredients
Buckwheat
- 1 cup (240 ml) buckwheat (toasted buckwheat groats)
- Salt, to season
Dressing
- 6 tablespoons (90 ml) rice wine vinegar
- 1 teaspoon (5 ml) wasabi paste
- 4 tablespoons (60 ml) vegetable oil
- 2 tablespoons (30 ml) white miso
- 1 teaspoon (5 ml) tamari
Salad
- 1 large carrot, small dice
- 1/2 daikon radish, small dice
- 1/2 bunch scallions, sliced thin
- Salt, to season
- Toasted sesame seeds, to garnish
- Cilantro, to garnish
Directions
Buckwheat
- Rinse buckwheat under running water until the water runs clear. Drain well.
- Bring a pot of salted water to a boil.
- Add the buckwheat and boil for three minutes.
- Strain cooked buckwheat and transfer to a small tray. Refrigerate to cool completely before building the salad.
Dressing
- In a bowl, mix rice wine vinegar, wasabi, oil, tamari, and miso. Set aside for serving.
Salad
- Toss buckwheat with carrots, daikon, and scallions.
- Add dressing and season with salt, garnish with sesame seeds and cilantro. Serve and enjoy!
