Tuxedo Barley™ Thai Salad

Tuxedo Barley™ Thai Salad

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Jason Ziobrowski, CEC, Corporate Chef, East Coast, Indian Harvest, Bemidji, Minn.
The National Culinary Review, June 2012


6 cups water
8 oz. Indian Harvest Tuxedo Barley™
1 cup shredded carrot
1 cup bamboo shoots
1 can (14.4 oz.) baby corn (candle corn), each piece halved
1½ cups blanched chilled broccoli florets
½ cup paper-thin slices red onion
½ cup Thai chili sauce


Method: Bring water to a boil. Add barley; simmer, covered, 45 minutes. Drain liquid. Rinse barley. Lay out on sheet tray; reserve chilled. In bowl, toss cooked barley with carrot, bamboo shoots, corn, broccoli, red onion and chili sauce. Reserve chilled for service.


7 cups


Salad, Side, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals