Happy Friday! This vegan friendly Asian radish barley salad in perfect for an entree or a light lunch. With the Asian style dressing that’s fills with soy sauce, sesame oil and lemon juice with a hint of chilli, it will surely warm you up in this winter. You get the vitamins and nutrients all in one plate. A healthy and delicious recipe to pack for lunch at work or serve at home.
Recipe
| Preparation Time: 10 minutes | Cooking Time : 45 minutes | Serve : 3-4 |
|---|---|---|
| Ingredients: – 1 cup barley, dry – 2 red radish, thinly sliced – 1 carrot, thinly sliced – 10 cherry tomatoes, halfed – 1 handful of baby spinach – 1/4 cup fresh coriander, finely chopped – 6-8 basil leaves (optional) – 2 bird eyes chillies, sliced – 1 tsp white sesame seed, toasted – extra virgin olive oil, to drizzle | Sauce: – juice from 1 lemon – 3 tbsp soy sauce – 1 tbsp mirin – 2 tbsp sesame oil – 1 tsp sugar – 2 tbsp water |
Instructions:
- Cook barley according to packet instruction, this might take around 40-45 minutes. You can use a pressure cooker to shorten the cooking time.
- In a bowl, whisk in the sauce and set aside.
- Combined cooked barley, radish, carrot, tomatoes, spinach, coriander in a large bowl, pour dressing on top and toss to combined.
- Divide barley salad on each plate, top with basil leaves and fresh chilli. Sprinkle sesame seed, drizzle olive oil and serve!
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