Midwinter slaw with Kale Buckwheat & Beans

Who says salads can't be eaten all year round? This salad is perfect for winter, using seasonal ingredients and makes a great side dish or can be eaten on it's own as a complete meal. 
Packed with colour, crunch; vitamins, protein and fibre this is sure to please.
Buckwheat is, despite it's name, gluten free and free from wheat. It looks like little pyramids and can be cooked or just soaked as in this recipe. It's high in fibre and protein, it's crunchy and has a slightly nutty flavour. The beans just add another texture as well as fibre and protein, helping to make it a complete meal. 
What I really like about this salad, is it keeps well and can even be served warm (toss it quickly in a fry pan with a little extra sesame oil). The first day I ate this with a piece of grilled five spice chicken and the second day with a diced hard boiled egg for an extra protein kick. 

This meal was created as part of my JUNK FREE JUNE challenge, raising money for the Cancer Society. To support me, and support the Cancer Society you can donate here. 

Ingredients 

• 1/2 cup sliced red onion
• 1/4 fresh lime juice
• 1/2 tsp salt 
• 1/2 cup buckwheat groats 
• 1 cup of shredded kale 
• 2 cups of shredded purple cabbage 
• 1 cup of shredded green cabbage 
• 1/2 cup grated carrot
• 1 large red chilli, seeds removed
• 2 tbsp soy sauce*
• 2 tbsp sesame oil 
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tin of four bean mix (or your favourite beans) 

Method 

• Slice onion and mix in large serving bowl with the lime juice and salt. 
• In another bowl mix buckwheat groats with 1 cup of lukewarm water. Set aside to soak for 30 minutes. Drain and rinse thoroughly. 
• Meanwhile finely slice (or use a food processor) purple and green cabbage, kale and grate carrot. Slice chilli and add all veggies to the red onion. 
• Over a low heat, add sesame oil, and sesame seeds and stir until seeds start to pop. Add to salad, with remaining oil. 
• Rinse and drain four bean mix, add to salad with soy sauce. 
• Stir to combine. Taste and add more salt, lime, soy or sesame oil to taste. 
• Dig in (and save some for lunch tomorrow) 

*to make gluten free, be sure to use gluten free soy sauce

Thanks for reading - leave a comment. 

S