Carrot and fennel slaw with sprouted buckwheat

Carrot and fennel slaw with sprouted buckwheat

4.5 12 ratings

Prep. 15min

Total 50 h 15min

8 portions

Ingredients

buckwheat groats
60 g
cold water for soaking
fennel bulb trimmed and cut into quarters
300 g
carrots cut into pieces (4 cm)
200 g
celery stalk cut into pieces (4 cm)
1
green apple cored and cut into quarters
1
lemon juice
2 tbsp
spring onions/shallots cut into pieces (4 cm)
2
extra virgin olive oil
2 tbsp
sumac
2 tsp
fresh flat-leaf parsley leaves only
2 - 5 sprigs
fresh coriander leaves only
2 sprigs
fresh mint leaves only
2 sprigs
salt
2 pinches
ground black pepper
1 pinch
slivered almonds
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 65.8 mg

Protein 2.4 g

Calories 489.1 kJ / 116.5 kcal

Fat 6.3 g

Fiber 3.8 g

Saturated fat 0.9 g

Carbohydrates 10.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Focus on Buckwheat 9 Recipes
Australia and New Zealand

You might also like...

Pea and lettuce soup with scallops

45min

Yellow Curry with Mushroom (Dandelion restaurant)

1h

Beetroot carpaccio (Thermomix® Cutter, using modes)

20min

Ras el hanout

10min

Moroccan prawns with preserved lemon couscous

30min

Pork and lentils with onion and radish pickle

40min

Broad bean bruschetta

30min

Curried chickpea and lentil sandwich filling

40min

Chickpea shawarma salad bowl

40min

Jackfruit and mayo sandwich filling

5min

Zhoug

10min

One whole cauliflower

45min