Spring Buckwheat Salad with Shaved Cabbage & Pickled Rhubarb

bowl of salad with pumpkin seeds, pickled rhubarb and shaved spring cabbage ribbons, topped with wild garlic flowers

Spring Buckwheat Salad with Shaved Cabbage & Pickled Rhubarb

A light but satisfying spring salad of buckwheat, shaved cabbage, and pickled rhubarb — all tied together with a miso–lemon dressing. It’s fresh, grainy, crunchy, and full of contrast — earthy seeds, sharp fruit, and creamy savoury notes.

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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch, Salad, Side Dish

Cuisine Drawn from Nordic wholefood kitchens

Servings people

Calories/Seving 310 kcal

Ingredients

Ingredients for the Buckwheat and Shaved Cabbage Salad

50 g pumpkin seeds | toasted
90 g toasted buckwheat groats | known as kasha
½ unit spring cabbage | finely shredded
50 g leeks | finely shredded
1 unit lemon | zest and wedges, to serve

Ingredients for the White Miso Dressing

4 tbsp olive oil
2 tsp white miso paste
2 tsp wholegrain mustard
2 tbsp lemon juice
2 tsp maple syrup

Ingredients for the Pickled Rhubarb

1 unit rhubarb stalk | diced
6 tbsp apple cider vinegar
3 tsp maple syrup
9 unit coriander seeds
3 pinches salt

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Instructions

Instructions for the Salad

Toast the pumpkin seeds in a small pan on a low heat. Have a plate nearby so you can tip the seeds onto it to cool down effectively and quickly. Maybe do some more for your store cupboard at the same time???
50 g pumpkin seeds
Rinse the buckwheat groats to get rid of any starch. Cover the grain with boiling water and bring to a simmer. Simmer for 10 minutes lid off. Strain into a sieve, put the sieve back on the pan, cover immediately with a lid and let it steam for a few minutes. I like mine on the dry side.
90 g toasted buckwheat groats
Whilst the groats cook, finely shred the cabbage. When you've cut it in half, cut it again into quarters and slice out the centre stalk. Then think for a moment about how big you want the ribbons of cabbage to be, and shred accordingly with a large sharp knife.
½ unit spring cabbage
Shred the clean leeks. I use the greener part of the leek for this. Shred it finely.
50 g leeks
Mix the cabbage, leeks, groats, pumpkin seeds and half the dressing. Taste. Maybe add more dressing for your taste? Serve topped with pickled rhubarb, a wedge of lemon and lemon zest.

Instructions for the Pickled Rhubarb

Clean and chop the rhubarb. I liked 1 cm dice. It gave enough pop and flavour. I didn't like it sliced. Once you've chopped everything, simply mix in a glass jar and leave for 2+ hours or more. Keep it in the fridge, as you would any other pickle. Scatter on top of the salad prior to serving or you might perfect to mix it through? I like it on the top.
1 unit rhubarb stalk, 6 tbsp apple cider vinegar, 3 tsp maple syrup, 9 unit coriander seeds, 3 pinches salt

Instructions for the White Miso Dressing

Mix all the ingredients listed in a glass jar.
4 tbsp olive oil, 2 tsp white miso paste, 2 tsp wholegrain mustard, 2 tbsp lemon juice, 2 tsp maple syrup

Notes

Kindly note: the calories in a portion are for the salad only, not the dressing or the pickled rhubarb.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 7mgPotassium: 456mgFiber: 6gSugar: 1gVitamin A: 421IUVitamin C: 4mgCalcium: 35mgIron: 4mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords buckwheat recipe, miso dressing, pickled rhubarb, pumpkin seeds, spring cabbage, spring salad

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