Jan 12, 2015

Super easy creamy buckwheat salad


This juicy and creamy buckwheat salad has been our favorite lunch or dinner lately. First, it is ridiculously easy to make. You don't even have to boil the buckwheat groats, only soak them. Just soak the sunflower seeds and buckwheat and soon you can munch on this delicious salad. Second, buckwheat is really healthy and filling and this salad is one of the best ways to eat more of it. Actually I haven't been a fan of regular buckwheat groats. So when I am making my morning porridge, I use buckwheat flakes. But good old buckwheat groats are just perfect in this salad, because soaking makes them nice and grainy.

This time I made the dressing with...you guessed it, sunflower seeds. I even can't remember the time when I was buying vegan salad dressing from the store. It is SO easy and cheap to make your own dressings, gravy and vegan cream with sunflower seeds. You can also make an epic ranch sauce with them to go with your vegan burger.

This salad recipe is very simple and quite universal. You can always add your favorite ingredients. Like tomatoes, peas, beans, mushrooms, veggies and so on. But this simple version is great too! So, lets start soaking the groats and seeds!


Preparation time: 5-10 minutes, plus the soaking time

For the salad:

  • 2 cups / 400 g buckwheat groats (uncooked)
  • 2 cups / 400 g chopped pickles
  • 1 finely chopped (red) onion
  • ½ tsp salt


For the dressing:

  • ½ cups / 200 g peeled sunflower seeds
  • 1 cup + 5 Tbsp / 240 ml + 5 Tbsp cold water
  • 2 Tbsp apple cider vinegar or white wine vinegar
  • ½ tsp salt
  • ½ Tbsp soy sauce or tamari


Directions:

Soak the buckwheat groats in a larger bowl with lots of cold water. Do the same with the sunflower seeds (they only need a medium bowl). Let them soak for about 8-12 hours. If you want to make the salad in the evening, start the soaking in the morning and if you want to make the salad in the morning, start the soaking in the evening.

Carefully drain the buckwheat. Mix in the chopped pickles, onions and salt. Blend all the dressing ingredients, until you have a smooth salad dressing. Mix the dressing with the buckwheat. Taste and add some salt if needed. If you want the taste to really kick in, let the salad sit for a while. But you can also serve it right away.





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