This Barley and Brussels sprouts salad is crunchy, healthy, and a blend of flavors! This vegan salad with cashew dressing will pleasantly surprise you! You may use cabbage if you don’t have access to Brussels sprouts.
I had a Barley salad at a wedding last year, and I’ve made many salads with Barley since then. Barley provides a nutty crunch, which we love in our salads. This Brussels Sprouts and Barley Salad is my go-to salad if I want to skip an elaborate meal- filling yet simple! Although I like Brussels sprouts to be roasted/charred, you may indeed chop it finely and use it.
Disclaimer: Please consult with your doctor if you are allergic to any food here, specifically cashew nuts.
Barley is rich in Calcium and fiber, and Brussels sprouts is one of the cruciferous vegetables. Cruciferous vegetables, like Broccoli, are also rich in fiber, Vitamin C, and have potential anti-cancer benefits. In summary, a healthy meal/pre-meal salad option!
How to cook Barley for Barley and Brussels Sprouts salad?
For salads, a little crunch that Barley brings to plate is amazing. I cook it like rice in either Instant Pot or Stove-top pressure cooker. A good thumb rule for Barley to water ratio is 1:1! While I use “Rice” setting for instant pot, stove top pressure cooking requires one whistle and done!
How to make Barley and Brussels Sprouts Salad?
Step-by-Step Instructions
Serves:
2
Ready In:
20-30 minutes
Diet:
Vegan
Ingredients
-
For Dressing
-
50 g cashew nuts
-
1 cup water to boil and drain
-
1/4-1/2 cup water for dressing (Add water per desired consistency)
-
1/2 medium-sized lemon
-
For cooking Brussels Sprouts:
-
2 cups brussels sprouts
-
2 tsp plant-based oil
-
For cooking Barley:
-
3/4 cup barley, hulled
-
3/4 cup water for Barley
-
Seasoning:
-
1/2 tsp Himalayan salt (per taste)
-
1/2 tsp black pepper (optional)
Step 1: Prepare the dressing and store
- Add cashew nuts to pan and add water to it; bring to a boil. Drain the water and let it cool down. Or, soak them for 4-5 hours in water. Drain the water.
- To a food processor or a high-powered blender, add boiled or soaked cashew nuts, lemon juice, and water. Please add the water gradually until dressing-like consistency is obtained.
- Blend to form a paste. You may store this dressing in a refrigerator for 3-4 days.
Step 2: Prepare Brussels Sprouts:
- Trim and cut Brussels sprouts into halves.
- Shred them using a blender or chopper.
- In a pan, add a little oil and roast shredded Brussels sprouts until they are a little charred.
Step 3: Prepare Barley
Instant Pot:
- Add Barley and water in the pot in equal measure and turn on the pot in “Sealed” mode (1:1 ratio of Barley to Water.)
- Press the “Rice” setting.
- Once done, let the pressure release naturally.
- Drain any remaining water.
Stove Top:
- Add Barley and water in equal measure in a pressure cooker.
- One whistle should work fine and cook Barley well.
- Drain any remaining water.
Step 4. Prepare the Salad
- Add shredded and roasted Brussels sprouts, cooked Barley and Cashew dressing to a salad bowl.
- Add salt, pepper or herbs of choice.
- Mix gently and serve.
Watch Recipe Video: Barley and Brussels Sprouts Salad
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Barley and Brussels Sprouts Salad
Equipment
- Pressure Cooker for Barley
Ingredients
To prepare Dressing
- 50 gram cashew nuts ~1.7 oz
- 1 cup water to boil cashew nuts in and drain
- 1/4-1/2 cup cup water for dressing
- 1/2 lemon medium-sized
For cooking Brussels Sprouts
- 2 cups brussels sprouts
- 2 tsp plant-based oil
For cooking Barley
- 3/4 cup barley hulled
- 3/4 cup water to cook barley
For Seasoning
- 1/2 tsp Himalayan Salt or other salt (per taste)
- 1/2 tsp black pepper optional
Instructions
- Step 1: Prepare the dressing and store1. Add cashew nuts to pan and add water to it; bring to a boil. 2. Drain the water and let it cool down. Or, soak them for 4-5 hours in water. Drain the water.3. To a food processor or a high-powered blender, add boiled or soaked cashew nuts, lemon juice, and water.4. Please add the water gradually until dressing-like consistency is obtained.5. Blend to form a paste. You may store this dressing in a refrigerator for 3-4 days.
- Step 2: Prepare Brussels Sprouts1. Trim and cut Brussels sprouts into halves.2. Shred them using a blender or chopper.3. In a pan, add a little oil and roast shredded Brussels sprouts until they are a little charred.
- Step 3: Prepare BarleyInstant Pot: 1. Add Barley and water in the pot in equal measure and turn on the pot in “Sealed” mode (1:1 ratio of Barley to Water.)2. Press the “Rice” setting. Once done, let the pressure release naturally. 3. Drain any remaining water.Stove Top:1. Add Barley and water in equal measure in a pressure cooker.2. One whistle should work fine and cook Barley well.3. Drain any remaining water.
- Step 4. Prepare the Salad1. Add shredded and roasted Brussels sprouts, cooked Barley and Cashew dressing to a salad bowl.2. Add salt, pepper or herbs of choice.3. Mix gently and store in a refrigerator. It tastes great when served cold.
There are so many people who have asked me how to add barley in their diet. I would strongly recommend them this salad.
Thanks for leaving the comment and true that, Swati! I wasn’t sure how to use barley a while ago.