Multigrain Salad
Brown rice, barley, and lentils are boiled separately and cooled, then combined so each grain contributes its own size and chew. Julienned cucumber and red onion add crunch and a mild sharpness that keeps the texture lively. Halved cherry tomatoes release juice as a natural dressing supplement, while perilla oil and apple cider vinegar wrap everything in nuttiness and gentle acidity. The salad holds well at room temperature, making it practical for meal prep and packed lunches.
Adjust Servings
Instructions
- 1
Cook brown rice, barley, and lentils ahead, then cool completely.
- 2
Dice cucumber and red onion, and halve cherry tomatoes.
- 3
Combine grains and vegetables in a large bowl.
- 4
Add perilla oil and apple cider vinegar, then toss gently.
- 5
Chill for 15 minutes, then rest 5 minutes at room temperature before serving.
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