Barley Spinach Salad with Pickled Radishes and Carrots
Author: 
Recipe type: Appetizer, Side, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 as a main, 3-5 as a side
 
This barley spinach salad is vegan and SO healthy. Freshly sliced carrots and radishes are quickly pickled in vinegar and lemon juice and are smothered in a delicious tahini dressing.
Ingredients
  • 2-3 cups fresh baby spinach
  • ½ cup dry barley
  • 1⅔ water
  • 1 radish, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 2 tsp vinegar
  • Juice of half a lemon
  • 2 tsp tahini
  • 1 tsp nutritional yeast
  • 1 tsp flaxseed meal
  • 1-2 tbsp water
  • 3 tsp sea salt, divided
Instructions
  1. Prepare your carrot and radish and combine them in a small bowl with vinegar, lemon, and 1 tsp salt. Mix well and set aside.
  2. Set water to boil with 1 tsp salt. Add barley and bring down to a simmer. Cover and cook until all the water is absorbed, about 15 minutes.
  3. Take barley off heat and set aside.
  4. Combine tahini, nutritional yeast, flaxseed meal, water, and last tsp of salt. Stir well until combined.
  5. Drain carrots and radishes of brine.
  6. To serve, combine spinach, pickled radishes and carrots, barley, and top with dressing.
Recipe by Whisk & Shout at https://whiskandshout.com/barley-spinach-salad-pickled-radishes-carrots/