The crispy vegetable salad with boiled buckwheat is an excellent dish that can be cooked both in summer and winter, as the products are available for it all year round. In addition, this salad, in terms of satiety and calorie content, may well replace a full meal, so it can be served as a main dish. And do not be confused by the raw look of beets and carrots, as well as prunes and seaweed. This neighborhood is not only very tasty, but also healthy.
Ingredients:
- 1 beet;
- 1 carrot;
- 1 red onion;
- 6 prunes;
- 2 tbsp. l. dried seaweed;
- 8 tbsp. l. boiled buckwheat;
- ½ apple;
- green onions.
Ingredients for dressing:
- 1 tsp mustard;
- 3 tbsp. l. sunflower oil;
- 1 tbsp. l. apple cider vinegar;
- salt.
Preparation:
- Peel and wash the raw beets with carrots. Take a shredder and thinly chop into slices, first the beets, and then the carrots. In this case, the amount of grated carrots must necessarily correspond to the amount of grated beets (1: 1).
- Wash the apple and chop it into slices too.
- Pour the dried seaweed into a plate, scald with boiling water and leave to stand for 10-15 minutes. Then carefully drain the water, using a sieve for convenience.
- Peel, wash and chop the red onion into long thin feathers.
- Wash the prunes thoroughly, then squeeze with your hands and cut into medium-thick strips.
- Cut the green onion feathers diagonally into slices 2-3 cm long.
- Boil buckwheat until cooked, but do not overcook!
- Combine all prepared ingredients in a salad bowl and mix well until smooth. Thanks to the beets, the salad should acquire a bright shade and an unusual taste.
- In a bowl, mix mustard and apple cider vinegar. Top up this dressing with oil, season with salt and stir again.
- Pour the dressing over the vegetable salad with buckwheat, stir and serve.
- If you use this salad as a main course, then only bread can be served with it. Otherwise, such a salad will go well with potatoes, any cereals or noodles.
