Buckwheat and Cabbage Salad

Buckwheat and cabbage salad is a great way to use leftover buckwheat. The cabbage keeps it crunchy, the carrot adds color, and the lemon dressing keeps it light and fresh.

Ingredients

• 100 g boiled buckwheat (cooled)
• 100 g white cabbage
• 1 carrot
• 1 tsp lemon juice
• 1/2 tsp olive oil
• Fresh dill to taste
• Salt to taste

Instructions

1. Shred the cabbage finely and sprinkle with a pinch of salt.
2. Grate the carrot on a coarse grater.
3. Combine the cooled buckwheat, cabbage and carrot in a bowl.
4. Chop the fresh dill finely and add it to the salad.
5. Dress with lemon juice and olive oil.
6. Mix well and serve chilled.