BUCKWHEAT COLESLAW SALAD
Now don’t laugh at me but as a child I thought coleslaw was something you got around your mouth and nose when you had a severe cold. When I was asked whether I wanted some coleslaw, I looked at the person offering it like they were trying to say some sick joke. It wasn’t till I was 10 that I realised the difference between coleslaw and cold sore (how embarrassing). Then when I realised what it was, I thought “why would anyone want to eat that smelly piece of thinly cut vegetable that probably made you fart?” And that was pretty much my view of cabbage.
Obviously my tastebuds have evolved since then and I guess it has helped that I love to create ways in which I can compliment the flavour and texture of cabbage. Well this is one of those recipes, because I find that guests who would normally turn a blind eye to a simple coleslaw, tend to go back for seconds when they try this variation.
Along with tasting delicious, it is good to know that cabbage is high in vitamin K, vitamin C, vitamin B6 and a fantastic source of magnesium, dietary fibre, phosphorus and so much more! It’s always good to know when we are benefitting from such a nutritional meal!
Served for lunch on its own or as a side dish for dinner, this twist on a classic will surprise even the youngest critic. Enjoy.
1 cup raw buckwheat
1 tbs olive oil
2 1/2 cups boiling water
1 cup baby spinach, finely chopped
1/4 red cabbage thinly sliced
1 red capsicum, finely sliced
1/2 cup mint, finely sliced
1/2 cup parsley, finely sliced
1/2 cup basil, finely sliced
1 red onion, finely diced
3 tbs pumpkin kernels or 1/4 cup walnuts halved
100g feta, crumbled
1/2 cup pomegranate seeds
1/3 cup extra virgin olive oil
3 tbs juice of a lemon
1 tbs red wine vinegar
1 tsp honey
In a saucepan add 1 tbs olive oil and the buckwheat. Stir over high heat for a minute to release its nutty flavour. Add the boiling water to the saucepan and reduce heat. Allow to simmer. Turn off heat once all water has been absorbed. Allow buckwheat to completely cool down.
While buckwheat is cooling combine all salad ingredients.
In a bowl whisk together salad dressing ingredients.
Once buckwheat is ready add to salad and drizzle prepared dressing all over. Season with freshly ground pepper and extra pumpkin kernels.