Asian Pearl Barley Salad

In today’s busy world we need to have some fast, healthy, fresh and simple recipes for when we are time poor. This recipe ticks all of the boxes. This is excellent on its own, or as a side dish to accompany meat. Any leftovers make for a healthy lunch the next day.

Serves 4


Preparation: 10 minutes
Cooking: ~30 minutes for the pearly barley.

Cook the pearl barley as per instructions in boiling water.

While that’s cooking, toast some slithered almonds and chop the remaining ingredients.

To make the dressing, mix together the soy sauce, sesame oil, sweet chilli sauce and Worcestershire sauce.

Once the pearly barley is cooked, allow it to cool and then mix in all the remaining ingredients and the dressing.

Nutrition Information

Energy: 2829kJ
Carbohydrates: 75g
Protein: 13.4g
Fat: 33.4g
Fibre: 14.2g
Salt: 2177mg


2 cups pearl barley

60g sliced almonds

1/2c currants

1/2c diced red capsivum

1c chopped parsley



1/2c soy sauce

1/4c sesame oil

1/2c homemade sweet chilli sauce

1/2c Worcestershire sauce


Sourced: Recipe provided by Isaac Kirby – thanks Isaac!

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