Best 2 Best Buckwheat Salad Recipes

Buckwheat salad is a refreshing and delicious dish that combines the nutty flavor of buckwheat with the bright flavors of fresh vegetables, herbs, and a tangy dressing. It is a versatile dish that can be served as a main course, side dish, or even as a light snack, and it is perfect for summer gatherings or picnics. With its vibrant colors and variety of textures, buckwheat salad is sure to be a hit at any table.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Cook buckwheat perfectly: Rinse buckwheat thoroughly before cooking. Use a 1:2 ratio of buckwheat to water. Bring the water to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Enhance flavor: Toast buckwheat before cooking for a nutty flavor. Add herbs, spices, or vegetables while cooking for extra taste.

Choose fresh vegetables: Use crisp, colorful vegetables for the best flavor and texture. Roast or grill vegetables for a smoky flavor.

Make a flavorful dressing: Use a combination of olive oil, lemon juice, vinegar, and herbs to make a tangy, flavorful dressing. Add a touch of honey or maple syrup for sweetness.

Assemble the salad just before serving: This will prevent the vegetables from getting soggy. Toss the salad gently to combine all the ingredients.

Conclusion:

Buckwheat salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With its nutty flavor and firm texture, buckwheat is a great alternative to rice or pasta. The possibilities for buckwheat salad are endless, so get creative and experiment with different ingredients to find your favorite combination.