55mKorean Barley Edamame Salad
A hearty, batch-friendly barley salad with chewy grains, crisp vegetables, tender edamame, and a spicy-sweet gochujang dressing. It is fully plant-based and strictly nut-free.
- Energy
- 379 calories per serving
- Protein
- 14.8 g per serving
- Carbs
- 66.3 g per serving
- Fat
- 6.4 g per serving
- Sodium
- 728 mg per serving
Shopping options
Cook this recipe
- water-8 cups
- napa cabbage-4 cups
- frozen shelled edamame-1.5 cups
- pearl barley-1 cup
- carrots-2 medium
- English cucumber-1 large
- scallions-4 each
- vegan gochujang-3 tbsp
- rice vinegar-3 tbsp
- reduced-sodium soy sauce-2 tbsp
- toasted sesame oil-1 tbsp
- maple syrup-1 tbsp
Rinse the pearl barley under cool water, then combine it with the 8 cups water in a medium saucepan.
Bring to a boil, reduce to a steady simmer, and cook for 25 to 35 minutes until the barley is chewy and tender.
Use care around boiling water and steam when cooking the barley.
Add the frozen shelled edamame to the saucepan during the final 3 minutes of cooking to heat through.
Drain the barley and edamame well, then rinse briefly under cool water to stop the cooking and help the grains stay pleasantly chewy.
Pour hot water away from your body and watch for steam while draining.
In a small bowl, whisk together the vegan gochujang, rice vinegar, soy sauce, toasted sesame oil, and maple syrup until smooth and pourable.
In a large mixing bowl, combine the cooled barley and edamame with napa cabbage, carrots, cucumber, and scallions.
Keep fingers clear of the chef’s knife and box grater when preparing the vegetables.
Pour the dressing over the salad and toss thoroughly until the grains and vegetables are evenly coated and glossy.
Let the salad rest for 10 minutes before serving so the dressing can soak into the barley and lightly soften the cabbage.
How did it turn out?
Rating and review tools are unavailable right now.