Winter slaw with toasted buckwheat is crunchy and colorful, perfect for the winter season. But don’t let that put you off from serving it in the summer time.
My recipe for winter slaw with toasted buckwheat easily feeds a crowd and I waited weeks to finally make it. I had this recipe more or less ready in my head and just needed an opportunity to invite our friends over. Mr. F was eager to smoke some pulled pork and I wanted to serve this winter slaw with toasted buckwheat along with roasted potatoes with garlic and rosemary. And when we postponed our dinner party from one week to the other… there was my vacation in Germany, really bad weather, our dog was not doing well for a while and… At the end, we determined the date to last weekend.
But before we could invite anyone, there had been a burglary in our house. At first, we were not in the mood for entertaining friends and thinking about putting the party on the back burner again. Our door was damaged beyond repair and actually, that was all that happened. They didn’t steal anything and I am quite sure, they didn’t even enter the house. We had been very lucky, it could have been so much worst. Finally, we realized it was the best time for a party, we needed our friends around the dining room table.
Mr. F nailed his pulled pork again, he is that good! The mouthwatering aroma of smoked meat was floating through the house and soon there was a line of hungry friends. I was happy to see everyone digging into my winter slaw with toasted buckwheat and even coming back for seconds. Side dishes are easily overlooked when your main act is Mr. F’s famous smoked pork.
winter slaw with toasted buckwheat
This slaw is crunchy, colorful, and perfect for the winter season, but don’t let that put you off from serving it in the summer time. The tart apples and fruity cranberries pair perfectly with the bitterness of the radicchio. This easy recipe serves a decent crowd (10 to 14 people roughly), but can be easily scaled up or down. Leftovers are still perfect the next day(s).
- 1 small to medium head savoy cabbage, quartered cored
- 1 head radicchio, quartered cored
- 2-4 carrots
- 2 tart apples (Granny Smith)
- 1 bunch of green onions, thinly sliced
- 2 big handful chopped flat leaf parsley
- 200 g / 7 oz. dried cranberries
- 150 g / 5.3 oz. buckwheat groats
- 75 ml / ⅓ cup lemon juice
- 3 Tbsp. yellow mustard
- 4 Tbsp. maple syrup or honey
- 4 Tbsp. extra virgin olive oil
- salt and fresh ground black pepper
- With a sharp knife, cut the savoy cabbage and radicchio across in thin shreds and put them all in a large bowl.
- Peel and julienne the carrots and add to the large bowl.
- Prepare a bowl with ½ liter / 2 cups of cold water and 1 ½ tsp. salt and stir to dissolve. Quarter, core and thinly slice the apples and add them to the salty water bowl to prevent them from getting brown. Let sit for at least 15 minutes and afterwards, strain and add apple slices to the large bowl.
- Add green onions, parsley and dried cranberries and set aside.
- In a large skillet over medium-high heat toast the buckwheat groats, tossing often until fragrant. Remove from pan and let cool.
- For the dressing mix lemon juice, maple syrup, mustard and olive oil together and shake well.
- Season with salt and pepper and add the dressing and the buckwheat groats to the slaw. Toss gently to combine.