Cucumber,Dandelion And Barley Salad W/ Ume Shiso Dr

Name: Cucumber,Dandelion And Barley Salad W/ Ume Shiso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 'for the salad'- english cucumbers, dandelion leaves, daikon radish, pearl barley, grape tomatoes; 2 english cucumbers; 1 Daikon radish; 1 bunch Dandelion leaves; 1 cup pearl barley (uncooked); 1 cup grape tomatoes; 'for the dressing'; 3 tablespoons mirin (japanese cooking wine); 2 tablespoons rice vinegar (unsweetened); 2 teaspoons umeboshi plum vinegar; 2 teaspoons soy sauce; 1 teaspoon packed light brown sugar; 1 teaspoon sesame oil; 2 teaspoons extra virgin olive oil; 1 bunch shiso leaves; 3 tablespoons umeboshi plum paste

Servings: persons

'for the salad'- english cucumbers, dandelion leaves, daikon radish, pearl barley, grape tomatoes
2 english cucumbers
1 Daikon radish
1 bunch Dandelion leaves
1 cup pearl barley (uncooked)
1 cup grape tomatoes
'for the dressing'
3 tablespoons mirin (japanese cooking wine)
2 tablespoons rice vinegar (unsweetened)
2 teaspoons umeboshi plum vinegar
2 teaspoons soy sauce
1 teaspoon packed light brown sugar
1 teaspoon sesame oil
2 teaspoons extra virgin olive oil
1 bunch shiso leaves
3 tablespoons umeboshi plum paste

1
in a pot, pour 3 cups of water and 1 cup of barley. bring to a boil. reduce heat to low, cover and cook for about 45 minutes.
2
cut the cucumbers in cubes and add into a big bowl.
3
peel the skin of the daikon radish and cut into cubes. add into the bowl with cucumbers
4
cut the grape tomatoes in halves and add to the bowl with cucumbers and daikon.
5
cut the stems off the dandelion leaves and roughly chop the leaves into smaller pieces. add into the bowl with the rest of the vegetables
6
after the barley is cooked, wait about 15 minutes to cool, then add the barley to the bowl of vegetables
7
take the shiso leaves and roughly chop them. set aside in a separate bowl.
8
add all the 'dressing ingredients' into the bowl with the shiso leaves. use a hand blender to blend all the ingredients (if you dont own a hand blender, a regular blender is also fine to use).
9
pour the dressing over the salad and toss to make sure the salad is coated all around. plate and serve!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 'for the salad'- english cucumbers, dandelion leaves, daikon radish, pearl barley, grape tomatoes, 2 english cucumbers, 1 Daikon radish, 1 bunch Dandelion leaves, and more.

Yes, Cucumber,Dandelion And Barley Salad W/ Ume Shiso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cucumber,Dandelion And Barley Salad W/ Ume Shiso Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions