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Naked Barley & Shio Koji Brussels Sprouts Salad with Miso Ponzu Dressing

20 minutes prep (plus 4-12 hours to rest Brussels sprouts)
45 minutes active cooking
1 hour + 5 minutes total

Makes 6 - 8 servings

We first made this salad for a holiday party for our friends at Sugarpine Drive-In to demonstrate how shio koji can lightly ferment vegetables.

Shaved Brussel sprouts are tossed with salt and shio koji, then left at room temperature overnight (the same approach works great with cabbage, too). Then they’re tossed with cooked naked barley and green onions. A dressing inspired by Japanese flavors combines citrusy ponzu, umami-packed miso, briny dried kelp, rice vinegar, and extra virgin olive oil.

What you'll need

Ingredients

For the shopping list

1 pound of

Brussels sprouts*

3

green onions, sliced

*substutute 1/2 head green cabbage, finely chopped

From our shop

$10 - Nagano - Japan

$7 - Olhão - Portugal

Fine Sea Salt

$8 - Gaston - Oregon

Migration Barley

Substitute Tuality Purple Karma or Purple Valley Barleys

$10 - Portland - Oregon

Red Miso

$10 - North Atlantic Ocean - Iceland

Wild Icelandic Kelp

$19 - Miyazu - Japan

Pure Rice Vinegar

$14 - Tatsuno City - Japan

Ponzu
On sale!

$108.75 - Abruzzo - Italy

Pollinaria Organic

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Large Sauce Pan + Lid

1

Mixing Bowl

Measuring Cups

Measuring Spoons

Plant researchers at Oregon State University Barley World are working to reintroduce eaters to naked barley.

Varieties that easily shed their tough outer hull, naked barleys have been around forever, but not widely cultivated as a food crop. Similar to wheat berries like freekeh and farro, naked barley offers a rich, nutty flavor and a slightly chewy texture. Use it wherever you need a flavorful, nutritious grain.

What you'll have to do

Step 1

Cut the Brussels sprouts in half lengthwise, then slice thinly crosswise. Put the sliced sprouts in a bowl, sprinkle with 1 teaspoon of fine sea salt, and add 2 tablespoons of shio koji. Use your hands to mix well, squeezing to lightly crush sprouts and allow the salt and shio koji to penetrate. Cover the bowl and let it rest at room temperature overnight or for at least 4 hours.

Step 2

Put the barley into a pot with a lid, stir in a good pinch of sea salt, and add enough water to cover the grain by a couple of inches. Bring to a boil, reduce the heat, cover, and simmer for at least 45 minutes, adding water as needed to keep the barley covered. Keep tasting and when it’s slightly soft but still chewy, remove from the heat, cool, and drain.

(You can cook the barley ahead of time and store in the refrigerator for a week or so.)

Step 3

Make the dressing by blending 2 tablespoons of miso (red or white; red is aged longer and has a slightly stronger flavor) with 2 teaspoons of kelp, 2 tablespoons of rice vinegar, 1 tablespoon of ponzu sauce, and 4 tablespoons of olive oil.

Step 4

Combine the barley, cabbage, and onions, and toss with the dressing.

Step 5

Best served at room temperature.

Shop this recipe

Rice & Grains

Migration Barley

Ayers CreekGaston - Oregon
$8
Purple Valley Barley
Rice & Grains

Purple Valley Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Purple Karma Barley
Rice & Grains

Purple Karma Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Wild Icelandic Kelp
Salt, Herbs, & Spices

Wild Icelandic Kelp

Burlap & BarrelNorth Atlantic Ocean - Iceland
$10
Sauces & Condiments

Red Miso

JorinjiPortland - Oregon
$10
Pure Rice Vinegar
Vinegar

Pure Rice Vinegar

Iio JozoMiyazu - Japan
$19
Ponzu
Sauces & Condiments

Ponzu

Suehiro ShoyuTatsuno City - Japan
$14
On sale!
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$108.75
$145
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

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