Buckwheat with Red Cabbage, Edamame, and Lime

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Everything needed for two servings. Check what you already have, then add only what is missing.

Produce

  • Finely sliced red cabbage — 10.5 oz/300 g

  • 1 lime — enough for 1 tablespoon of fresh juice

  • Fresh ginger — enough for 1 teaspoon grated

  • 1 scallion, optional

Refrigerated

  • Cooked shelled edamame — 1⅓ cups (7 oz/200 g)

Pantry Staples

  • Raw buckwheat groats — ¾ cup (4.2 oz/120 g)

  • Extra-virgin olive oil — 1 tablespoon

  • Sesame seeds — 1 tablespoon (0.35 oz/10 g)

  • Black pepper

  • Salt

Optional Substitutions

  • Green or Savoy cabbage instead of red cabbage

  • Unsalted pumpkin seeds instead of sesame seeds

  • Fresh chives instead of scallion

  • Ground ginger instead of fresh ginger

  • Certified gluten-free buckwheat for strict gluten avoidance

Luca’s Note

Edamame is the substantial protein component of this variation, not an optional vegetable garnish. Keep it on the list unless it is being replaced with another deliberate protein source.

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