Buckwheat Salad
User Reviews
5
8 reviews
Excellent
Buckwheat Salad
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Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It's perfect for a healthy lunch or a side dish.
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Ingredients
- 1 cup buckwheat oats
- ½ tsp kosher salt
- 1 cup corn strained, frozen or canned
- black pepper to taste
- ½ bunch cilantro (about ⅓ cup chopped)
- ½ cup purple cabbage finely chopped
- 2 green onions thinly sliced
- 1 large jalapeño seeds removed and finely chopped
- 1 large red bell pepper about 1 ½ cup, finely chopped
- ⅓ cup feta cheese crumbled
CHILI LIME DRESSING
- ⅔ cup water boiling
- ⅓ cup cashew nuts unsalted, raw
- 1 lime juiced
- ¼ tsp chili powder
- ¼ tsp garlic powder
- 1 tsp pure maple syrup
- ¼ tsp kosher salt
Instructions
COOK BUCKWHEAT GROATS:
- Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot.
- Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.
MAKE CHILI LIME DRESSING:
- Add the boiling water and cashews to a high-speed blender. Put the lid on. Allow the cashews to soak for 10 minutes.
- When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and pepper to taste.
- Blend until a smooth and creamy dressing forms.
- Add a little more hot water if the sauce is too thick. Or, add more soaked cashews if the sauce is too thin.
PUTTING IT ALL TOGETHER:
- Open the nozzle to the instant pot to release all of the pressure that it has accumulated.
- Transfer the groats and corn to a large mixing bowl. Allow to cool completely.
- Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper, and toss generously to combine all ingredients.
- Add the creamy-dreamy chili lime dressing and toss until all ingredients are fully coated.
- Garnish with additional slices of jalapeno and feta.
Notes
- Make it vegan. Omit the cheese or use dairy-free instead.
- Don't have limes? Use lemons instead.
- Don't like cilantro? Use parsley.
- Don't like spice? Add half the amount or simply omit it.
- How long does this recipe last? Store in an air-tight container for up to 3 days.
Nutrition Information
Show Details
Serving
1cup
Calories
237kcal
(12%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
7mg
(2%)
Sodium
392mg
(16%)
Potassium
369mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
907IU
(18%)
Vitamin C
35mg
(39%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 237kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 392mg | 16% |
| Potassium | 369mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 907IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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