Summer Thai Salad



THUNDER BAY – Its hot out, a perfect time to enjoy a tasty summer salad. If you love the combo of sweet, salty, sour and spicy (which make up classic Thai food) then try this salad. For more heat, add more chili garlic sauce to the dressing. All of the Thai ingredients can be found in large supermarkets or Asian grocery stores.

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Serves: 6

  • 3/4 cup (175 mL) pearl barley
  • 2 tbsp (25 mL) each lime juice and unseasoned rice vinegar
  • 1 tbsp (15 mL) hot Asian chili garlic sauce
  • 1-1/2 tsp (7 mL) each fish sauce and granulated sugar
  • 1/2 tsp (2 mL) salt
  • 2 tbsp (25 mL) vegetable oil
  • 2 Ontario Peaches or Nectarines
  • 1 Ontario Sweet Red Pepper
  • 2 Ontario Green Onions, thinly sliced
  • 2 cups (500 mL) packed Ontario Baby Spinach or Mesclun Greens
  • 1 cup (250 mL) Ontario Bean Sprouts
  • 1/4 cup (50 mL) chopped fresh Ontario Mint

Preparation Instructions:

In medium saucepan, bring 2-1/2 cups (625 mL) lightly salted water to boil. Meanwhile, rinse barley; add to boiling water. Cover and simmer until tender but still a bit chewy, about 25 minutes. Drain and rinse under cold water. Drain well then place in large bowl.

Meanwhile, in medium bowl, whisk together lime juice, vinegar, chili garlic sauce, fish sauce, sugar and salt until sugar is dissolved. Whisk in oil.

Cut peaches (only if serving right away) and red pepper into about 3/4-inch (2 cm) pieces. Add to barley along with green onions, spinach, bean sprouts and mint. Drizzle with as much dressing as needed to coat. Toss to combine.

Nutritional Information:

1 Serving:

  • Protein: 3 grams
  • Fat: 5 grams
  • Carbohydrates: 27 grams
  • Calories: 160
  • Fibre: 4 grams
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