Barley Salad with Creamy Tahini Dressing
Whole hulled barley tossed with white beans, carrot, celery, goji berries, pecans, and a creamy tahini-miso dressing. A hearty whole-grain salad that can be served warm, at room temperature, or chilled.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Yield
- 4 to 6 servings
- Category
- Salad
Nutrition (estimated)
per about 1.5 cups- Calories
- 340 kcal
- Protein
- 12 g
- Fat
- 10 g
- Carbs
- 52 g
- Fiber
- 12 g
- Sugar
- 5 g
- Sodium
- 180 mg
Ingredients
- barley groats
- white beans
- celery
- carrot
- scallions
- dried goji berries
- pecan or walnut pieces
- parsley
- tahini
- garlic
- rice vinegar
- lemon or lime juice
- nutritional yeast
- white miso paste
- turmeric
- pippali
Instructions
- Simmer barley groats in 3 cups water, covered, 40–45 min until tender but chewy; drain.
- Toss barley with beans, celery, carrot, scallions, goji berries, pecans, and parsley.
- Blend tahini, garlic, vinegar, lemon juice, nutritional yeast, miso, turmeric, pippali, and 2 tbsp water until smooth (add more water if needed).
- Dress the salad and toss.