1largered pepper bell pepper(about 1 ½ cup, finely chopped)
⅓cupcrumbled feta cheese
CHILI LIME DRESSING
⅔cupboiling water
⅓cupRaw cashewsunsalted
1limejuiced
¼tspchili powder
¼tspgarlic powder
1tsppure maple syrup
¼tspkosher salt
Instructions
COOK 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 CHILI LIME DRESSING:
Add the boiling water and cashews to a high-speed blender. Put the lid on. Allow the cashews to soak for 10 minutes.
When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and pepper to taste.
Blend until a smooth and creamy dressing forms.
Add a little more hot water if the sauce is too thick. Or, add more soaked cashews if the sauce is too thin.
PUTTING IT ALL TOGETHER:
Open the nozzle to the instant pot to release all of the pressure that it has accumulated.
Transfer the groats and corn to a large mixing bowl. Allow to cool completely.
Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper, and toss generously to combine all ingredients.
Add the creamy-dreamy chili lime dressing and toss until all ingredients are fully coated.
Garnish with additional slices of jalapeno and feta.
Video
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.