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.