Spicy Buckwheat and Mung Bean Salad
Loaded with protein and yumminess, this spicy buckwheat and mung bean salad is really easy to make, and is as delicious as it is nutritious and frugal!
Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
dry buckwheat groats
Chinese (napa) cabbage
stems only, thinly sliced
(aka zucchini), washed and ribboned
large red pepper
(aka bell pepper), de-seeded and finely chopped
large spring onions
(aka scallions/green onions), white and green parts, finely sliced
small bunch fresh flat-leaf parsley
(aka corn salad/rapunzel)
large sun-dried tomatoes
Equipment options (for making courgette ribbons):
Cook the seeds:
Rinse and drain the mung beans and buckwheat, then place into two saucepans, with plenty of water (approximately twice the amount of water to seeds).
Cover with lids, and bring to the boil. Reduce the heat to medium under both pans, and cook until soft, topping up the water if necessary. They'll take around 25 minutes to cook.
Once cooked, drain into a sieve (the buckwheat and mung beans can go in the same sieve), and rinse under cold running water until cooled.
Shake the sieve to get rid of any remaining water, and then empty into the bowl with the rest of the salad.
Prep the salad:
While the seeds are cooking, separate the leaves and stems of the Chinese cabbage; store the leaves in the 'fridge for another day, and cut the stems into thin slices. Place into a large bowl.
Top and tail the courgette, then cut into ribbons. Add to the bowl.
De-seed and finely chop the red pepper, and add to the bowl.
Finely slice the spring onions, chillies, and parsley, and add these to the bowl as well.
Add the lambs' lettuce, then using your hands, gently mix everything together.
Make the dressing:
Whisk together all of the dressing ingredients.
Add half of the dressing to the salad bowl. Mix well.
Taste, and add more dressing as desired.
Top with the sun-dried tomatoes and sesame seeds.
Spicy Buckwheat and Mung Bean Salad https://www.yumsome.com/spicy-buckwheat-and-mung-bean-salad/