Kasha Salad Recipe with Coconut Recipe

Kasha Salad Recipe with Coconut Recipe
Heather Nicholds, C.H.N.

This recipe can be made with either toasted buckwheat (called kasha) or untoasted buckwheat. If you’ve never tried it before, experiment with trying each because they have different flavors!

Cooking grains with extra water, like I show you in this video, helps to make the grains more easily digested, keeping things simple on your system.

Pairing a hearty whole grain with fresh vegetables is a perfect way to make filling quick vegan recipes, so that you won’t feel weighed down after a period of cleansing. This is a great meal even if you haven’t done a cleanse as a way to lighten your usual diet and avoid a lot of sources of toxins in your food.

Kasha Salad with Coconut Recipe

Prep time:
Cook Time:
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Makes enough for 2-3 servings

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  • 3/4 cup whole buckwheat, toasted (kasha) or untoasted
  • 2 1/2 cups water
  • 8 leaves of lettuce, torn
  • 1 cup broccoli, chopped
  • 1 large tomato, diced
  • 2 green onions, chopped
  • 1-2 tsp lemon juice
  • 1 Tbsp fresh parsley or mint (optional)
  • 2 tsp coconut flakes (optional)


  1. Put the buckwheat and water in a pot and bring to a boil. Turn down to low and simmer. Kasha, which is toasted, will take about 10 minutes to cook, and untoasted buckwheat will take about 30 minutes.
  2. As the buckwheat finishes cooking, chop the vegetables and arrange them on plates.
  3. Stir the lemon juice and fresh herbs if you’re using them into the buckwheat, and spoon onto each salad. Top with a bit of coconut.



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