Buckwheat-Daikon Salad

Ease of Preparation: Easy

Yield: Serves 4-6

Buckwheat-Daikon Salad

Buckwheat groats, sometimes called kasha, are a 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.

Ingredients:

Buckwheat:

• 1 cup (240 ml) buckwheat (toasted buckwheat groats)
• Water, for boiling
• Salt

 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:

• Buckwheat
• 1 large carrot, small dice
• ½ daikon radish, small dice
• ½ bunch scallions, sliced thin
• Dressing
• Salt
• Toasted sesame seeds, to garnish
• Cilantro, to garnish

Method:

For the Buckwheat:

Rinse buckwheat under running water until the water runs clear. Drain well.

Bring a pot of salted water to a boil.

Add buckwheat and boil for 3 minutes.

Strain cooked buckwheat and transfer to a small tray. Refrigerate to cool completely before building salad.

For the Dressing:

In a bowl, mix rice wine vinegar, wasabi, oil, tamari, and miso.

For the Salad:

Toss buckwheat with carrots, daikon, and scallions.

Add dressing and season with salt, garnish with sesame seeds and cilantro.