Buckwheat-daikon salad

By Pino Di Cerbo
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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

  1. Rinse buckwheat under running water until the water runs clear. Drain well.
  2. Bring a pot of salted water to a boil.
  3. Add the buckwheat and boil for three minutes.
  4. Strain cooked buckwheat and transfer to a small tray. Refrigerate to cool completely before building the salad.

Dressing

  1. In a bowl, mix rice wine vinegar, wasabi, oil, tamari, and miso. Set aside for serving. 

Salad

  1. Toss buckwheat with carrots, daikon, and scallions.
  2. Add dressing and season with salt, garnish with sesame seeds and cilantro. Serve and enjoy! 

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