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Buckwheat Salad
Prep Time
20 min
Cooking Time
30 min
Servings
4
Ingredients
2 cups cooked buckwheat
½ cup deep-fried tempeh cubes
¼ cup red onion, sliced in very thin half-moon rings
¼ cup snow peas, sliced in half
½ cup kale, chopped
¼ cup sweet corn, removed from cob
¼ cup red radish, quartered and sliced
¼ cup sauerkraut, chopped
¼ cup sauerkraut juice
¾ cup water, for boiling tempeh
¼ cup shouy or tamari soy sauce, for boiling tempeh
water, for blanching vegetables
Steps
Place the cooked buckwheat in a mixing bowl and fluff up with a fork.
Place the water in a saucepan with soy sauce and add the tempeh cubes. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes. Remove, drain, and place in the mixing bowl.
Place about 1 inch of plain water in a saucepan, cover, and bring to a boil. Blanch the vegetables in the following order: snow peas for 1 minute, sweet corn for 1 ½ minutes, and kale for 1 ½ minutes. Drain and place in the mixing bowl.
Place the red onion, red radish, sauerkraut, and sauerkraut juice in the mixing bowl and mix well.
Serve.
Author/Source
Michio and Aveline Kushi
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