Thai Barley Salad

I found this recipe at Cookie Monster Cooking, but I made a few modifications to simplify the recipe. It was fabulous!

1 package of Trader Joe's 10-Minute Barley (or 1 1/2 cups of cooked (al dente) barley)

2 medium carrots, peeled and shredded

3 cups shredded cabbage (or coleslaw mix)

½ cup frozen shelled edamame, thawed

½ cup unsalted, dry-roasted chopped peanuts (optional)

1 large ripe mango, diced

¼ cup cilantro, chopped

For the sauce:

1/2 cup creamy natural peanut butter (no added oil, sugar, or salt)

1/2 cup water

2 tablespoons date syrup or other sweetener (maple syrup, agave, etc.) or 2-3 Medjool dates

2 tablespoons soy sauce or coconut aminos

2 tablespoons rice vinegar

2 teaspoons freshly grated ginger

Sriracha sauce

Make the sauce up and refrigerate. Cook the barley for 8 minutes until al dente (IF your use the Trader Joe's 10-Minute Barley). Cool in the fridge. When the barley is cool, add all of the ingredients together in a big bowl, then stir in amount of desired sauce.  For spicy lovers, serve with Sriracha sauce drizzled on top!