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Categories:
cucumbers cucumbers radish dandelion pearl barley grape tomatoes rice vinegar vinegar soy sauce brown sugar sesame oil extra-virgin olive oil shiso leaves paste
Viewed: 26 - Published at: 6 years agoIngredients
- 'for the salad'- english cucumbers, dandelion leaves, daikon radish, pearl barley, grape tomatoes
- 2 english cucumbers
- 1 Daikon radish
- 1 bunch Dandelion leaves
- 1 cup pearl barley (uncooked)
- 1 cup grape tomatoes
- 'for the dressing'
- 3 tablespoons mirin (japanese cooking wine)
- 2 tablespoons rice vinegar (unsweetened)
- 2 teaspoons umeboshi plum vinegar
- 2 teaspoons soy sauce
- 1 teaspoon packed light brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons extra virgin olive oil
- 1 bunch shiso leaves
- 3 tablespoons umeboshi plum paste
Method
- in a pot, pour 3 cups of water and 1 cup of barley. bring to a boil. reduce heat to low, cover and cook for about 45 minutes.
- cut the cucumbers in cubes and add into a big bowl.
- peel the skin of the daikon radish and cut into cubes. add into the bowl with cucumbers
- cut the grape tomatoes in halves and add to the bowl with cucumbers and daikon.
- cut the stems off the dandelion leaves and roughly chop the leaves into smaller pieces. add into the bowl with the rest of the vegetables
- after the barley is cooked, wait about 15 minutes to cool, then add the barley to the bowl of vegetables
- take the shiso leaves and roughly chop them. set aside in a separate bowl.
- add all the 'dressing ingredients' into the bowl with the shiso leaves. use a hand blender to blend all the ingredients (if you dont own a hand blender, a regular blender is also fine to use).
- pour the dressing over the salad and toss to make sure the salad is coated all around. plate and serve!
