- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Lunchbox: Mandarin Ginger Cashew Barley Grain Bowl
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Lunchbox: Mandarin Ginger Cashew Barley Grain Bowl
Ingredients for 7 servings
Substitution
Note
- 1 1/2 cups pearled barley, uncooked and raw
- 1/2 red cabbage, finely chopped
- 1 red bell pepper, chopped
- 1 large carrot, grated or shredded
- 1/2 cup cilantro, chopped
- 1 can (8oz) water chestnuts, chopped
- 1 1/2 cups frozen shelled edamame, thawed
- 3 green onion stalks, chopped
- 1 3/4 cups no sugar added canned mandarins
- Dressing
- 4 tablespoons avocado oil or neutral flavor oil
- 1 tablespoon sesame oil
- 4 tablespoons low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons rice cooking wine (optional)
- 2 tablespoons fresh ginger, grated
- 7 tablespoons crushed dry roasted cashews (1 tablespoon per serving)
Steps
Step 1
Bring about 3 cups of salted water to a boil, add the barley and cook for about 25 minutes until the majority of the liquid has been absorbed, then drain, let it cool, then add to a large mixing bowl. Note: barley should be soft yet slightly chewy.
Step 2
Add the remaining salad ingredients to gently fold together.
Step 3
Whisk together the ingredients for the dressing, then drizzle over the salad. Gently fold the salad again, then top each individual serving with crushed cashews.
Step 4
If you’re making this for meal prep, keep the cashews separate. You can grab my 50oz stainless steel container to keep your meals cold longer.
Lunchbox: Mandarin Ginger Cashew Barley Grain Bowl
Kevin Curry
INGREDIENTS
- 1 1/2 cups pearled barley, uncooked and raw
- 1/2 red cabbage, finely chopped
- 1 red bell pepper, chopped
- 1 large carrot, grated or shredded
- 1/2 cup cilantro, chopped
- 1 can (8oz) water chestnuts, chopped
- 1 1/2 cups frozen shelled edamame, thawed
- 3 green onion stalks, chopped
- 1 3/4 cups no sugar added canned mandarins
- Dressing
- 4 tablespoons avocado oil or neutral flavor oil
- 1 tablespoon sesame oil
- 4 tablespoons low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons rice cooking wine (optional)
- 2 tablespoons fresh ginger, grated
- 7 tablespoons crushed dry roasted cashews (1 tablespoon per serving)
INSTRUCTIONS
-
Bring about 3 cups of salted water to a boil, add the barley and cook for about 25 minutes until the majority of the liquid has been absorbed, then drain, let it cool, then add to a large mixing bowl. Note: barley should be soft yet slightly chewy.
-
Add the remaining salad ingredients to gently fold together.
-
Whisk together the ingredients for the dressing, then drizzle over the salad. Gently fold the salad again, then top each individual serving with crushed cashews.
-
If you’re making this for meal prep, keep the cashews separate. You can grab my 50oz stainless steel container to keep your meals cold longer.
Nutrition per serving
Reviews
Popular Content
5 High Protein Keto Friendly Snacks (Mediterranean Diet Style)
Recipes 5 Min Protein 15g Max Net Carbs 11g Cook Required 1 of 5 Most...
April 13, 2026
Moroccan Chicken Rice Tagine – One-Pot 30-Minute Meal Prep
~510 cal | 46g Protein | Carbs: ~49g | Fat: ~13g | Fiber: ~5g | ...
March 4, 2026
How to Tell if You’re Fine or Just Used to Chaos
If you've ever said “I'm fine” and meant it — this one's for you. We're...
February 23, 2026
High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)
Look, I get it. Valentine's Day is right around the corner and your first instinct...
February 13, 2026
WOW!! I love this! And it’s versatile I was able to sub cukes for cabbage and kept grains separate from the veggie fruit mix. I added a little chicken for additional protein and that dressing packs a flavor punch. I really enjoy your recipes. Fresh, healthy and flavorful. Thank you!