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Buckwheat Salad With Arame

Yogic.Chef's picture
The Buckwheat Salad With Arame is sure to win a few hearts over. The dish offers a surprising mixture of unexpected flavors. Serve the nutritious Buckwheat Salad With Arame at home and watch how everyone gets addicted to it!
Ingredients
  Roasted buckwheat 4 Ounce (100 gram)
  Water 15 Fluid Ounce (450 milliliter)
  Oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Tamari 2 Tablespoon
  Fresh root ginger piece 3⁄4 Inch, peeled and grated
  Pepper 1⁄4 Teaspoon
  Arame 2 Tablespoon, soaked in enough water to cover for 16 minutes
  Carrots 5 Ounce, cut into matchsticks (150 gram)
  Cucumber/2 tablespoons toasted sunflower seeds 1⁄4 , cut into matchsticks
  Chopped fresh parsley 1 Tablespoon
Directions

Place the buckwheat and water in a heavy pan and bring to the boil.
Reduce the heat, cover the pan and simmer very gently for 15 minutes, until all the water is absorbed and the buckwheat is tender.
Leave to cool.
Combine the oil, lemon juice, tamari, ginger and pepper to make a dressing.
Cut the arame into 5cm (2in) pieces and mix it into the cooled buckwheat with the carrots and cucumber or sunflower seeds and the lemon and ginger dressing.
Garnish with the chopped parsley and serve at once.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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