Buckwheat Salad Recipes

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BEST BUCKWHEAT SALAD



Best Buckwheat Salad image

Delicious and nutritious.

Provided by souplover Sue

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 cups water
1 cup buckwheat
1 lime, juiced
1 red onion, chopped
1 tomato, chopped
½ cup chopped pitted Kalamata olives
1 bunch fresh mint, chopped
½ bunch fresh dill, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1 teaspoon ground cumin
salt and ground black pepper to taste
⅓ cup feta cheese

Steps:

  • Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
  • Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 25.6 g, Cholesterol 12.5 mg, Fat 11.7 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 372.6 mg, Sugar 2 g

BUCKWHEAT NOODLE SALAD



Buckwheat Noodle Salad image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup plus 2 tablespoons rice vinegar
1 teaspoon sugar
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon honey
2 tablespoons tamari
2 teaspoons toasted sesame oil
2 teaspoons chili sauce (recommended: Sriracha)
1/4 cup canola oil
12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater
1 red bell pepper, seeded and julienned
1/4 English cucumber, peeled and grated on a box grater
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
  • Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

BUCKWHEAT SALAD



Buckwheat Salad image

A very colourful salad made with buckwheat and other vegetables,

Provided by gomathy

Time 30m

Yield Serves 3

Number Of Ingredients 9

1 Tbsp Veg Oil
1 Cup Buckwheat
1 Small Green Pepper
1 Small Red Pepper
1 Small Yellow Pepper
1 Medium Zucchini
1 Medium Carrot
1 Red Chilli
Garlic and Onion ( optional)

Steps:

  • Cooking Buckwheat : Boil water in a sauce pan. Roast the buckwheat over until brownish, let it cool before transferring in to boiling water. Cook for approximately 5 mins or tender /cooked.
  • Chop all vegetables.
  • In a different sauce pan, heat the oil and add in chopped garlic and onion followed by chilli.
  • Add in chopped Zucchini, pepper and carrot. Stir well. Add salt and pepper to taste.
  • Stir in cooked buckwheat.

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  • Rinse the buckwheat groats and place them in a small sauce pan. Add the water, salt and bring it to a boil. Reduce the heat to low-medium and simmer for a further 10-15 minutes. If you like the buckwheat to be really tender, it might take longer (see note 4). If the buckwheat does not absorb all the water, drain it.
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