Go Back

Buckwheat, beans and red cabbage salad

This buckwheat, beans and red cabbage salad is really easy to make, particularly if have leftover cooked buckwheat. It’s vegan, healthy and tasty. It’s rich in fibre so it’s filling too. Serve it as a main  vegan meal or a side dish with grilled salmon or mackerel.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup buckwheat kernels
  • 1 cup water
  • Pinch of salt
  • 1 carrot
  • ½ red cabbage
  • ½ tin black beans drained
  • 1 shallot or small red onion
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp chopped dill
  • 1 garlic clove minced
  • Salt & pepper

Method
 

  1. Rinse the buckwheat under running water, then put it in a pan. Add the water and salt and bring to the boil.
  2. Cook, over low heat, for 15-20 minutes, until no water left in the pan and the buckwheat grains are tender. Turn the heat off, put a lid on and rest for 10 minutes.
  3. Meanwhile, slice the red cabbage, then steam over boiling water for about 5 minutes to soften.
  4. Great the carrot. Drain the beans. Thinly slice the onion.
  5. In a small bowl, mix the oil, vinegar, mustard and garlic. Taste and season to you your liking. Add the dill and set aside.
  6. Fluff the buckwheat with a fork, then transfer to a salad bowl.
  7. Add the onion, beans, grated carrot, steamed cabbage and toss well.
  8. Add the dressing and toss again.
  9. Serve at room temperature.