buckwheat edamame salad

Ingredients

  • 1 cup raw buckwheat groats
  • 1 ½ cups shelled edamame (cooked)
  • 2 large carrots, shaved into ribbons
  • 2 green onions, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped
  • Dressing: 2 tbsp fresh lime juice, 1 tbsp low-sodium soy sauce or tamari, 1 tsp freshly grated ginger, 1 small garlic clove (minced), ½–1 tsp chili flakes (to taste), 1–2 tbsp water (to thin out)

Difficulty : Easy

Serves : 2

This colorful buckwheat salad is bursting with texture and flavor—tender grains, juicy edamame, and delicate carrot ribbons coated in a zesty lime-ginger dressing with a subtle chili kick. It’s fresh, bold, and completely addictive.

Cooking Instructions

  • 1
    Rinse thoroughly. Simmer in water (1:2 ratio) for ~10–12 minutes until tender but not mushy. Drain and cool completely.
  • 2
    Shave carrots into thin ribbons using a peeler. Slice green onions and chop cilantro.
  • 3
    Dressing: Whisk lime juice, soy sauce, ginger, garlic, chili flakes, and water until light and pourable.
  • 4
    In a large bowl, combine cooled buckwheat, edamame, carrots, and green onions.
  • 5
    Add dressing and toss gently. Finish with fresh cilantro and an optional sprinkle of chili flakes.

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