Kasha salad with sesame dressing ~~ Salade de Kasha à la vinaigrette au sésame

Hi everyone,

I hope you are all doing great today. I wanted to share this really tasty and healthy recipe of mine. It is gluten-free, dairy-free and can even be vegan. Isn’t that marvelous?

The star of the show is the kasha. Kasha is actually toasted buckwheat groats. It is gluten-free, has a nutty flavour, and is extremely nutritious. You can easily find it at your local organic store. I get mine at The Green Corner from Bob’s Red Mill.

Photo retrieved from Bob’s Red Mill website

If you cannot find the toasted version, you can easily toast the groats yourself, just make sure to constantly stir the groats over low heat until slightly browned and fragrant. Et voila!

Cooking buckwheat is actually very easy. You basically cook 1 part of kasha in 2 parts of water. That is as per the cooking instructions on the package. However, I personally ended up with a kind of porridge upon my first attempt, actually the second one, or was it the third one? Which is not bad but if you are to add it in your salad, you probably want the groats to hold, right?

Kasha salad with sesame dressing
Kale salad with sesame dressing on a bed of cooked kasha

Well, today I have the solution. When we were still living in China, I read something online – sorry can’t remember my source >_<‘ that by coating the groats with an egg, they will hold and the person was right! It does not spoil the taste of the kasha and add some protein to a vegetarian dish.

Kasha salad with sesame dressing
Click here for the printable recipe

Ok, this is enough of chit chat. Let’s dive into the recipe, shall we?

Ingredients:
  • 1 cup of uncooked kasha – toasted buckwheat groats
  • 1 egg
  • 2 cups of water
  • 1 tbsp of olive oil
  • ½ jicama
  • 1 block semi-firm tofu
  • 150 g of chopped kale
  • ½ tsp Himalayan salt
  • Sesame dressing: 3 tbsp rice vinegar + 2.5 tbsp tamari sauce + 2 tbsp grapeseed oil + 2 tbsp toasted sesame oil + 1 clove of garlic + 1 tbsp ginger + ½ tbsp sugar + 1 tbsp toasted sesame seeds + minced scallion


Directions:

  1. Break the egg into a bowl, add the kasha and the salt, whisk well
  2. Warm up the tablespoon of olive oil in a skillet and transfer the kasha in it, cook until dry by continuously stirring it 
  3. Add two cups of water and bring to a boil. Cover and simmer for about 15 – 20 minutes
  4. When the water has completely evaporated, turn off the heat and let it cool
  5. Prepare the dressing: mince the garlic, grate the ginger and combine all the ingredients in a salad bowl, whisk well
  6. Add in the kale and coat it well with the dressing
  7. Chop the jicama and the tofu in cubes. Pan fry the tofu with a little bit of vegetable oil
  8. Finally, add the cooked kasha in the salad bowl, the jicama, and the tofu
This salad is extremely refreshing thanks to the jicama that brings crunchiness and extra hydration to the dish.  It is perfect when the weather warms up. 

Salade de kasha à la vinaigrette au sésame
Cliquer ici pour imprimer la recette en français
I hope you will give it a try 😉 

NB
1. If you live in a place that does not have jicama, you can totally use cucumber and/or Asian pear – like on the second photo above where I grated the pear. If you add Asian pear in your salad, you can skip the sugar in the dressing 
2. You can totally skip the egg to make it vegan, just make sure you don’t stir it while it is cooking and hope for the best. In that case, I’d serve the kasha on the plate first and then add the salad on it like on the second photo above