Sweet & Sour Barley Salad with Hakubaku Pearl Barley
45 minutes
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About Sweet & Sour Barley Salad with Hakubaku Pearl Barley
Craving a vibrant and refreshing salad that bursts with flavor and texture? This Sweet & Sour Barley Salad is a delightful symphony of nutty Hakubaku pearl barley, sweet corn, crisp bell pepper, and protein-rich yellow mung beans, all coated in a tangy homemade dressing.The secret lies in the perfectly balanced sweet and sour dressing, which complements the wholesome ingredients beautifully. This versatile salad is a nutritional powerhouse, packed with fiber and nutrients to boost your well-being.Enjoy it as a light lunch, a healthy side dish, or a satisfying snack – it's the perfect way to add a touch of deliciousness to any occasion.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Salad Ingredients
- 1/4 cup Hakubaku Pearl Barley then drained, washed and soaked for 4 hours
- 5 Tbsp Corn Kernels sweet
- 3/4 cup Bell Peppers chopped, green
- 3 Tbsp Mung Beans soaked, yellow
- 2 Tbsp Coriander finely chopped, fresh
- 1 cup Salad Greens for garnish
Sweet & Sour Dressing
- 1/2 tsp Mustard Seeds
- 1 small Chili broken into pieces, dried, red
- 5 Curry Leaves fresh
- 1 Tbsp Neutral Oil such as canola or vegetable
- 1/2 tsp Sugar
- 1 tsp Cumin Seeds roasted and ground
- 2 tsp Lemon Juice freshly squeezed
- 1 1/2 tsp Salt or to taste
Instructions
- In a pressure cooker, combine the soaked and drained barley, sweet corn kernels, and 1 cup of water. Pressure cook for 2 whistles. This method helps the barley cook evenly and quickly.
- Allow the steam to escape naturally before opening the lid. This prevents any hot steam from escaping rapidly and causing burns. Drain the cooked barley and corn. Set aside to cool slightly.
- To prepare the sweet and sour dressing, heat the oil in a small pan. Add mustard seeds and let them splutter. This adds a nutty flavor and pleasant texture to the dressing. Add the dried red chili and curry leaves; sauté briefly until fragrant.
- In a large bowl, combine the cooked barley and corn, chopped green bell pepper, soaked yellow mung beans, and chopped cilantro.
- Pour the prepared sweet and sour dressing over the salad. Toss gently to combine, ensuring all the ingredients are evenly coated.
- Refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld and enhances the refreshing quality of the salad.
- Garnish with fresh salad greens just before serving for an added layer of freshness and visual appeal.
Recipe Notes
Good To Know
- Pearl barley is dehulled barley, a common ingredient in breakfast and snack recipes worldwide.
- Oomugi (Japanese for barley) has a taste and aroma similar to rice.
- Hakubaku oomugi (white barley like rice) is rich in dietary fiber, calcium, and vitamin B2.
- This barley salad is a healthy side dish or breakfast option, enhanced with fiber from barley and a crispy texture from sweet corn.
Expert Tips
- For a creamier barley salad, try using hulled barley instead of pearl barley. Just be sure to adjust the cooking time accordingly as hulled barley takes longer to cook.
- Customize this salad with your favorite seasonal vegetables. Diced bell peppers, cucumbers, or shredded carrots would be delicious additions.
- If you don't have fresh sweet corn, you can substitute frozen or canned corn. Just make sure to thaw and drain it properly before adding it to the salad.
Storage Instructions
- This salad tastes best when chilled for at least 30 minutes to allow the flavors to meld.
- Store leftover salad in an airtight container in the refrigerator.
- Garnish with fresh coriander just before serving to maintain its freshness.
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Recipe Nutrition
Calories: 33kcalCarbohydrates: 6gProtein: 2gSodium: 570mgFiber: 2gSugar: 1g
Suman Prakash
Articles: 49
5 Comments
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I’m loving this recipe already!
Such an enticing dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
This looks so inviting! I’m eager to try it.
This is awesome! Can’t wait to cook it.