Makes about 6 cups.
Ingredients
1 cup uncooked barley
Salt
3 tablespoons hijiki
1 cup Red Delicious apple, julienned
4 tablespoons thinly sliced red onion
2 cups sliced napa cabbage
1 cup alfalfa sprouts
1/2 cup sliced skin-on almonds, toasted
1 teaspoon ground fennel seed
1/2 cup Lemon Vinaigrette (recipe follows)
Salt and freshly ground pepper
Directions
Quickly rinse the barley under cold water. Place in a 2-quart pot and cover with 3 cups cold water. Add a pinch of salt and bring barley to a boil over medium heat. Turn the flame to low and simmer the barley until it is al dente, about 35 minutes. Drain barley and cool on a sheet tray.
To prepare the hijiki, place it in a small bowl and cover with 1/2 cup hot water. Let sit for 30 minutes and drain.
In a large mixing bowl, combine the barley, hijiki, apple, red onion, napa cabbage, alfalfa sprouts, almonds, and fennel. Toss with the vinaigrette and salt and pepper to taste. Serve immediately.
Lemon Vinaigrette
Makes about 1 cup
Juice and finely grated zest of 2 lemons (should be about 1/4cup liquid)
2 tablespoons Dijon mustard
1 tablespoon honey or agave syrup
Salt and freshly ground pepper
3/4 cup canola oil
Directions
Whisk together the lemon juice and zest, Dijon mustard, honey or agave, and salt and pepper. Slowly whisk in the canola oil to emulsify.
