Carrot and fennel slaw with sprouted buckwheat

Carrot and fennel slaw with sprouted buckwheat

4.8 11 ratings

Prep. 15 min

Total 50 h 15 min

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

Nutrition per 1 portion

Calories 116.5 kcal / 489.1 kJ

Protein 2.4 g

Fat 6.3 g

Carbohydrates 10.7 g

Fibre 3.8 g

Saturated Fat 0.9 g

Sodium 65.8 mg

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Also featured in

Focus on Buckwheat 9 Recipes
Australia and New Zealand

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