Fluffy, spicy buckwheat salad tossed in a cashew cream sauce and cold crisp veggies.
What is buckwheat ?
Buckwheat is a plant cultivated for its grain-like seeds. Buckwheat is gluten free. While its name suggests otherwise, it is not related to wheat since it is not grass. It is related to rhubarb. Buckwheat is nutritious with protein, minerals, and B vitamins. It is majorly groats and rich in amino acids and minerals such as iron and zinc.
Without a doubt, this spicy buckwheat salad is amazing. It contains no oil, no gluten, and has dairy-free options. Chewy balls of bulgar are cooked alongside sweet roasted corn, that builds the backbone to a whimsy salad.
The dressing is creamy-dreamy, tart from the lime, smokey from the chili powder, and has the perfect creaminess from the cashews.
How to cook buckwheat?
In general, one easy way to cook buckwheat is to treat it like rice. Just add the buckwheat groats and salt to the instant pot and push the rice button and cook for 10 minutes.
Furthermore, this epic Spicy Buckwheat Salad is:
Fresh.
Creamy.
Tart.
and forgiving.
To clarify, you can use any color sweet bell pepper you have on-hand. Swap parsley for cilantro. Omit the feta cheese entirely, or use dairy-free feta, instead. Finally, use lemon instead of lime if necessary.
How to make the chili lime dressing for the best Spicy Buckwheat Salad
No oil? Sounds intimidating. It’s easier than you think. The secret to making a creamy dressing every time is to properly soak the cashews.
Sometimes, I do not have the time or I forget to soak the cashews overnight. That’s ok. I have a special tip. If you soak the cashews into boiling hot water and set aside for at least 10-minutes, this can speed up the process and still achieve that creamy consistency we are looking for.
I usually let the cashews soak into the blender with a lid before adding in additional ingredients.
Just look at that creamy goodness! Mmmmm… Hold up. I had to wipe the side of my bottom lip for a moment. 🙂
More Deliciousness!
Crispy Roasted Potatoes with Parmesan and Basil
Simple Guacamole Recipe (with tips!)
Marinated tomatoes over Seasoned Greek Yogurt
Without further ado, let’s make Spicy Buckwheat Salad with roasted corn!
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Spicy Buckwheat Salad with roasted corn
- Prep Time: 15-20 minutes
- Cook Time: 0-10 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Spicy Buckwheat Salad with roasted corn
Ingredients
1 cup buckwheat groats
½ tsp kosher salt
1 cup frozen or canned corn, strained
Pepper to taste
Vegetables and other add-ins
½ bunch cilantro, (about ⅓ cup chopped)
½ cup finely chopped purple cabbage
2 green onions, thinly sliced
1 large jalapeno, seeds removed and finely chopped
1 red pepper, 1 ½ cup, finely chopped
⅓ cup dairy-free crumbled feta cheese
Chili lime dressing
⅔ cup boiling water
Raw, unsalted, cashews ⅓ cup
The juice of 1 lime
¼ tsp chili powder
¼ tsp garlic powder
1 tsp pure maple syrup
¼ tsp kosher salt
Instructions
Cook the Buckwheat Groats
Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot. Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.
Make the Chili lime dressing
Add the boiling hot water and cashews to a high-speed blender. Put the lid on. Allow it to sit for 10 minutes.
When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt. Pepper to taste, optional. Blend until a smooth and creamy dressing forms. Add a little more hot water if you find the sauce is too thick or more soaked cashews if the sauce is too thin. Set aside.
Putting it all together
Open the nozzle to the instant pot to release all of its air that it accumulated. When ready, transfer the groats and corn to a large mixing bowl. Allow to completely cool.
Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, red bell pepper, and toss generously to combine all of the ingredients.
Add the creamy-dreamy chili lime dressing and toss until all of the ingredients are fully coated.
Garnish with additional circles or jalapeno and feta cheese (dairy-free, optional).
Notes
Make it vegan. Omit the cheese or use dairy-free instead.
Don’t have limes? Use lemons instead.
Don’t like cilantro? Use parsley.
Don’t like spice? Add half the amount or simply omit it.
How long does this recipe last? Store in an air-tight container for up to 3 days.
- Category: Salads
- Method: Instantpot
- Cuisine: American
Keywords: mediterranean buckwheat salad, summer buckwheat salad, buckwheat recipes, moroccan buckwheat salad, oat groats salad, how to cook buckwheat, kasha salad,
