top of page
shutterstock_1023471091 (Large).jpg

Barley-Vegetable Salad with Sauce

A beautiful dish for a hot summer days.

Prep Time

20 min

Cooking Time

20 min





  • 2 cups cooked barley

  • 1/2 cup carrots, diced

  • 1/4 cup celery, diced

  • 1/4 cup red onion, diced

  • 1/4 cup red radish, halved and thinly sliced

  • 1/4 cup sweet corn, removed from the cob

  • 1/4 cup green peas or green beans

  • 5 shiitake mushrooms, soaked and diced

  • 1/2 cup cooked chickpeas

  • water

Shoyu-Ginger Sauce

  • 1 tbsp shoyu/soy sauce

  • 1/4 -1/3 teaspoon ginger juice

  • 1/2 - 2/3 cup water


  1. Place the cooked barley, chickpeas, red onion, red radish, celery, in a mixing bowl.

  2. Place a small amount of water in a saucepan and bring to a boil. Boil the sweet corn for 1 1/2 minutes, the carrot for 1 1/2 minutes, and the green peas or green beans for 2 to 3 minutes. Place in the mixing bowl. 

  3. Place 1/2 inch water in a saucepan and season with shoyu for a slightly salty flavor. Place the shiitake mushrooms in the saucepan, cover, and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes until tender. Remove, drain, and slice the mushrooms. Place the shiitake in the mixing bowl. Set the cooking water aside and use later for soup stock. 

  4. To prepare the dressing, place the shoyu and water in a saucepan and heat. Turn off the flame, and add the ginger juice, and mix. 

  5. Mix the barley and vegetables in the mixing bowl. Pour the shoyu-ginger dressing over the barley salad just before serving. Place in a serving dish.


Michio and Aveline Kushi

bottom of page