Asian Pearl Barley Salad | Tangy and Nutritious Lunch

Ingredients

• 1 cup Pearl Barley
• 5 to 6 cups Water (for rinsing)
• 4 cups Water
• 1 teaspoon Salt
• 1/4 cup Light Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup
• 4 tablespoons Vegan Mayo
• 1-inch Ginger, grated
• 1 clove Garlic, grated
• Salt & Pepper, adjust to taste
• 2 tablespoons Toasted Sesame Oil
• 1 cup shredded Carrots
• 1 medium English Cucumber, diced
• 1 to 2 Bell Peppers, diced
• 1 small head Broccoli, sliced into florets and steamed
• 2 cups shredded Cabbage
• 10 Cherry Tomatoes, halved
• 1/4 cup Freshly Sliced Green Onion
• 1/4 cup Freshly Chopped Cilantro