Buckwheat and Broccoli Salad in Tangy Miso Dressing
Editor's Note: If you're looking for a salad that's easy to make and packed with flavor, then keep reading. This recipe for Buckwheat and Broccoli Salad in Tangy Miso Dressing will be a refreshing change from the salads and side typically found in a potluck. The unique blend of flavors and fresh produce will make this salad one that everyone will remember. Crisp and crunchy, this new twist on the traditional broccoli salad recipe will be one that you will want to make again and again. You'll love having this recipe in your repertoire the next time you get invited to a potluck!
The dark flavor of buckwheat gives this salad a range of tastes, from the deep, nutty grains to the tangy, sweet dressing. Brown and pigmented rices, wheat berries, and other grains are equally good with the miso dressing.
Total Timeunder 1 hour
Make Ahead RecipeYes
Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Graduation, Picnic, Pool Party, Tailgate Party
Recipe CourseSide Dish
Taste and TextureCrisp, Crunchy, Nutty, Umami
Type of DishSalad, Vegetable
- 1 cup buckwheat groats
- 1½ cups water
- 2 tablespoons red miso
- 1 tablespoon canola oil
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced or crushed
- ¼ teaspoon red pepper flakes
- 1 tablespoon honey
- 2 cups broccoli florets, blanched
- ½ cup julienned carrot
- 2 scallions, minced
- ½ cup cashews, toasted
In a small, heavy saucepan, heat the buckwheat groats over medium-high heat. Swirl the groats in the pan, toasting them until they are crackling, hot to the touch, and fragrant, about 5 minutes. In a wire-mesh strainer, wash the hot buckwheat quickly and drain thoroughly. Put the 1½ cups water in the pan and bring to a boil. Add the buckwheat, return to a boil, cover tightly, and reduce the heat to the lowest setting. Cook for about 20 minutes, until all the liquid is absorbed. Take the pan off the heat and let stand for 5 minutes, then transfer the cooked grain to a bowl, cover, and let cool to room temperature.
In a large measuring cup, whisk the miso, canola oil, and vinegar until smooth. Whisk in the sesame oil, ginger, garlic, pepper flakes, and honey. Pour the dressing over the cooled buckwheat and toss to coat.
To serve, spread the buckwheat on a platter, and top with the broccoli, carrot, and scallions. Sprinkle the cashews over the salad and serve. Alternatively, mix the veggies into the grain and chill.
2007 Robin Asbell
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