Combined with crisp blanched vegetables, fresh herbs, and a lemony dressing, this dish really brings buckwheat (a gluten-free grain) to life! This dish was inspired by homemade sauerkraut made with red cabbage and sea salt! I have been making my own sauerkraut a lot in the past year, and it is surprisingly easy. I’ll do a post on how to make it later this summer. I also learned from my macrobiotic teacher and colleague David Briscoe that buckwheat is a great food to eat in salad form during hot, humid days of summer because of its drying qualities.Print
- 1 cup buckwheat groats
- pinch sea salt
- 1 teaspoon extra virgin olive oil
- 1 cup kale or collard greens, destemmed and sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, cut into matchsticks
- 1 cup unpasteurized sauerkraut, chopped
- ½ cup parsley, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon agave nectar (optional)
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- ¼ cup spring or filtered water
- 2 tablespoons fresh dill, chopped
- Dry toast buckwheat groats (if not pre-toasted) in heavy skillet until fragrant.
- Bring 2 cups of water to a boil in a medium saucepan.
- Add buckwheat groats, salt, and olive oil. Reduce flame to low, cover, and cook for 15 minutes.
- Turn off heat and keep lid on for 10 minutes before removing.
- Fluff buckwheat with a fork and remove to a large bowl to cool.
- Bring another pot of water to a boil. Blanch kale, red cabbage, and carrots separately, about 5 seconds each. Remove vegetables with a skimmer to a large plate or platter to cool.
- In a separate bowl, whisk together first five dressing ingredients. Gradually add in olive oil, water, and fresh dill.
- Gently toss together cooled buckwheat, blanched vegetables, sauerkraut, parsley, and dressing.
- Transfer to a salad bowl. Serve chilled or at room temperature.