Thai Barley Salad recipes
Ingredients
- 1 cup hulled barley, rinsed*
- 1 ½ cups water
- 1 ½ cups low-sodium vegetable broth
- 2 medium carrots, peeled and shredded
- 2 cups sliced cabbage (or coleslaw mix)
- 4 medium green onions, thinly sliced
- ½ cup frozen shelled edamame, thawed
- ½ cup unsalted peanuts
- 1 medium mango, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup creamy peanut butter
- ¼ cup water
- 1 tablespoon honey**
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
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