Asian Barley Salad

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):

Calories: 216 

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