If you wish, substitute toasted sesame seeds or a sprinkling of chopped green onions as a garnish for the cashews.
2 cups (500 mL) cooked barley*
2 stalks celery, thinly sliced
1 medium carrot, grated
1 cup (250 mL) diced green sweet pepper
½ cup (125 mL) sliced water chestnuts, cut in half
3 green onions, sliced
2 Tbsp (30 mL) canola oil
1½ Tbsp (22 mL) fresh lemon juice
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) sodium reduced soy sauce
2 tsp (10 mL) minced ginger root
1 tsp (5 mL) sesame oil
½ tsp (2 mL) granulated sugar
¼ tsp (1 mL) salt
1 garlic clove, minced
¼ cup (60 mL) roasted unsalted cashews, chopped
* To cook barley, in a medium saucepan over high heat, bring 1 cup (250 mL) barley and 2 cups (500 mL) water to a boil. Cover pan and reduce heat. Simmer until barley is tender, about 40 minutes.
In a large bowl, combine barley, celery, carrot, green pepper, water chestnuts, and green onions.
In a small bowl, whisk together canola oil, lemon juice, vinegar, soy sauce, ginger root, sesame oil, sugar, salt, and garlic until blended. Pour dressing over barley mixture; toss mixture to coat well. Chill salad for several hours to blend flavours.
Before serving, garnish with cashews.
Makes about 5 cups (1.25 L).
Nutritional Information (per 1 cup (250 mL) serving):
Protein: 4 g
Carbohydrate: 27 g
Fibre: 5 g
Sugars: 4 g
Fat: 11 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 313 mg
Potassium: 243 mg