Buckwheat with Fresh Radish, Mint and Cilantro

We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Buckwheat with Fresh Radish, Mint and Cilantro

Buckwheat with Fresh Radish, Mint and Cilantro
2–4 servings

500 g of packaged Makfa buckwheat

a bunch of cilantro

1/2 bunch of mint, leaves only

a bunch of radishes

1 tbsp of sesame seeds


For the sauce:

1 clove of garlic

1/2 red chili pepper or to taste

juice and zest of two lemons

4 tbsp of sesame oil

2 tbsp of rice vinegar

1 tbsp of ground fresh ginger

1 tbsp of cane sugar or honey

3/4 tsp of ground black pepper

30 minutes


Additional properties For kids


1. Add water and salt to the buckwheat, and cook for 15-20 minutes until the buckwheat is ready. Wash the greens and the radishes, chop the greens and cut the radish into circles.

2. Prepare the sauce. Peel and press the garlic, chop the chili pepper and grate the lime zest thinly. Mix all the ingredients for the sauce and set aside for a while.

3. Mix the buckwheat with the greens, add the sauce and mix well. Sprinkle with sesame seeds on top, add the radishes and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees