Recipes

Organic buckwheat vegetable salad with peanut tamarind sauce

You gave a rating of 4 star(s)
Serves 4
15 minutes
Ingredients

The salad

  • 1 medium red onion
  • 3 medium carrots
  • 1 large red pepper
  • 250g red cabbage
  • 250g green or white cabbage
  • 1 kohl rabi
  • 4 portions buckwheat noodles
  • 1 tbsp sesame oil
  • 2 tbsp coconut oil

To garnish

  • 2 handfuls of freshly chopped mint
  • 1 lime

For the tamarind sauce

  • 2 tbsp peanut butter (no added sugar or salt)
  • 4 tbsp tamarind paste
  • 4 tbsp maple syrup
  • 2 large garlic cloves, crushed
  • 250ml water
Shop Ingredients

The peanut tamarind sauce really made this dish something special for our Sunday lunch. The whole dish is gluten free if you keep to 100% buckwheat noodles rather than rice or noodles. Also, I believe buckwheat noodles are the best choice for this dish. Stir-frying with coconut oil is really easy, especially as it holds a stable temperature – and it is a great source of good fat.

We found a version of this recipe published on the Guardian’s website a couple of years ago.

 

Method

  • Cook the noodles in boiling water according to the instructions. Rinse immediately under cold water, drain and transfer to a bowel then toss through with the sesame oil to prevent sticking.
  • For the sauce, simmer all the sauce ingredients in a non-stick pan on a low heat for 8-10 minutes. There is no need to fry the garlic first, you just need to ensure it is well crushed.
  • Prepare all the vegetables for the noodle salad. Use a mandolin or sharp knife to finely shred the vegetables.
  • Heat the coconut oil in a wok (medium heat) then fry the red onions for a few minutes until softened.
  • Add the carrots and stir-fry for 3 minutes, keep them moving to prevent them sticking.
  • Then add the red pepper and stir-fry for another 30 seconds.
  • Turn off the heat and add the cabbage and kohl rabi, which should wilt slightly.
  • Finally, toss the noodles, the vegetables and sauce in a large serving dish. Splash in some sesame oil and garnish with chopped mint and pieces of lime.