Cockle, Spring Greens, and Barley Salad recipe - ingredients, nutrition and when to eat it
Cockle meat, spring greens, and barley rice are lightly tossed in a tangy soy dressing.
Cockle meat, spring greens, and barley rice are lightly tossed in a tangy soy dressing. Chewy cockles, fragrant greens, and pleasantly poppy barley make this a lovely lunch or a refreshing dinner.
Salads & light · 25 minutes to cook
Nutrition (per 275g serving): 325.9 kcal · protein 16g · carbohydrate 47.4g · fat 8.1g · sodium 1496.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the cockle meat and greens well so the dressing doesn’t get watery.
Tips: Cook and cool the barley ahead of time to put the salad together quickly.
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Ingredients (1 serving)
- Cockle meat — 70 g
- Cooked barley — 0.7 cup
- Chamnamul (Korean wild greens) — 1 handful
- Wild chives — 0.5 handful
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp