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Carrot and fennel slaw with sprouted buckwheat

Carrot and fennel slaw with sprouted buckwheat
4.5 13 ratings
Prep. 15 min
Total 50 h 15 min
8 portions
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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

Difficulty

easy

Nutrition per 1 portion

Sodium 65.8 mg
Protein 2.4 g
Calories 489.1 kJ / 116.5 kcal
Fat 6.3 g
Fibre 3.8 g
Saturated Fat 0.9 g
Carbohydrates 10.7 g

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