Asian Pearl Barley Salad

Name: Asian Pearl Barley Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup Pearl Barley; 5 to 6 cups Water (for rinsing); 4 cups Water; 1 teaspoon Salt; 1/4 cup Light Soy Sauce; 2 tablespoons Rice Vinegar; 1 tablespoon Maple Syrup; 4 tablespoons Vegan Mayo; 1-inch Ginger, grated; 1 clove Garlic, grated; Salt & Pepper, adjust to taste; 2 tablespoons Toasted Sesame Oil; 1 cup shredded Carrots; 1 medium English Cucumber, diced; 1 to 2 Bell Peppers, diced; 1 small head Broccoli, sliced into florets and steamed; 2 cups shredded Cabbage; 10 Cherry Tomatoes, halved; 1/4 cup Freshly Sliced Green Onion; 1/4 cup Freshly Chopped Cilantro

Introduction

Pearl barley is a versatile and nutritious grain that works well in salads, soups, and grain bowls. In this Asian Pearl Barley Salad, it serves as the hearty base for a colorful, vegetable-packed dish with an Asian-inspired dressing. The combination of fresh vegetables, a tangy-sweet dressing, and the chewy texture of barley makes this a satisfying meal.

The cooking process starts with rinsing and boiling the pearl barley until it becomes soft yet chewy. Once cooked, it’s drained and set aside to cool slightly. Meanwhile, a simple dressing is made by whisking together light soy sauce, rice vinegar, maple syrup, vegan mayo, grated ginger, garlic, salt, pepper, and toasted sesame oil. This dressing brings a balance of umami, sweetness, and slight acidity to the dish.

A variety of vegetables are added to the salad, including shredded carrots, diced cucumber, bell peppers, steamed broccoli, shredded cabbage, halved cherry tomatoes, green onions, and cilantro. These ingredients provide a mix of crunch, freshness, and natural sweetness. The barley absorbs the dressing well, making each bite flavorful.

This salad can be served immediately or refrigerated for a few hours to allow the flavors to meld. It’s great as a light lunch or side dish and can be customized with additional ingredients like tofu, tempeh, or nuts for extra protein. The recipe is naturally dairy-free and nut-free, but modifications can be made to suit dietary needs.

With its simple preparation and balanced flavors, this dish is ideal for meal prep or quick meals. It holds up well in the fridge for a day or two, making it a convenient option for busy days. Whether enjoyed fresh or chilled, this pearl barley salad is an easy way to add more whole grains and vegetables to your diet.

Ingredients

1 cup Pearl Barley
5 to 6 cups Water (for rinsing)
4 cups Water
1 teaspoon Salt
1/4 cup Light Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Maple Syrup
4 tablespoons Vegan Mayo
1/2 inch Ginger, grated
1 clove Garlic, grated
Salt & Pepper, adjust to taste
2 tablespoons Toasted Sesame Oil
1 cup shredded Carrots
1 medium English Cucumber, diced
1 to 2 Bell Peppers, diced
1 small head Broccoli, sliced into florets and steamed
2 cups shredded Cabbage
10 Cherry Tomatoes, halved
1/4 cup Freshly Sliced Green Onion
1/4 cup Freshly Chopped Cilantro

Instructions

Rinse Barley: Add 1 cup of pearl barley to a mixing bowl. Pour in 4 to 5 cups of water. Wash the barley by massaging it in the water. Drain and repeat until the water runs clear.
Cook Barley: Transfer the rinsed barley to a cooking pot or saucepan. Add 1 teaspoon of salt and 4 cups of water. Cover the pot and cook over medium heat for 15-20 minutes, or until the barley is soft and chewy.
Drain & Set Aside: Turn off the heat. Drain any excess water from the pot and set the cooked barley aside.
Prepare Dressing: In a large mixing bowl, add 1/4 cup light soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 4 tablespoons vegan mayo, 1/2 inch grated ginger, 1 clove grated garlic, salt, pepper, and 2 tablespoons toasted sesame oil. Whisk well to combine.
Assemble Salad: Add the cooked and drained pearl barley, 1 cup shredded carrots, 1 medium diced English cucumber, 1 to 2 diced bell peppers, 1 small head steamed broccoli florets, 2 cups shredded cabbage, 10 halved cherry tomatoes, 1/4 cup sliced green onion, and 1/4 cup chopped cilantro into the bowl with the dressing.
Mix & Serve: Mix everything well using a spatula. Your Asian-Inspired Pearl Barley Salad is ready! Transfer to serving bowl(s) and enjoy!

Recipe Notes

Rinse Thoroughly: Washing pearl barley multiple times helps remove excess starch and prevents a sticky texture.
Cook Until Tender: Barley should be chewy but not hard; adjust cooking time based on desired texture.
Drain Well: After cooking, ensure barley is well-drained to avoid excess moisture in the salad.
Steamed Broccoli: Steam broccoli just until tender to maintain a vibrant color and slight crunch.
Dressing Absorption: The barley absorbs flavors over time, so let the salad sit for at least 10 minutes before serving.
Customization: Feel free to swap vegetables based on preference or availability.
Soy Sauce Substitute: Use coconut aminos for a lower-sodium, soy-free alternative.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Serving Temperature: This salad is best enjoyed cold or at room temperature.
Extra Protein Option: Add chickpeas, tofu, or edamame for an extra protein boost.