Warm Barley & Red Cabbage Slaw

September 12 2020

Today I want to highlight this recipe for the bright beautiful red cabbage. Cabbage is a source of vitamin C, an antioxidant that helps to fight free radicals in our bodies and can slow cell damage/aging process.

Cabbage is part of the cruciferous family and has many anti-inflammatory properties. When consumed regularly, it can have protective affects against cancers, strokes and heart attacks.

I love cabbage for its versatility, whether it’s raw in a salad, tacos, sautéed with onions or even pickled. Cabbage is very cost affective and you can store it up to 2 weeks in the fridge, so it’s perfect for people like me who are conscious about reducing food waste!

See my recipe below and let me know what you think!


Warm Barley and Red Cabbage Slaw

Course Dinner, lunch, Salad, Sides
Cuisine Mediterranean


  • 1 cup pearl barley (uncooked)
  • 2 cups water
  • 4 cups red cabbage sliced thinly
  • 3 cups kale shredded
  • 1/4 cup red onion sliced thinly
  • 1/4 cup curley parsley chopped finely
  • 1/4 cup parmesan cheese grated
  • 1/2 cup sunflower seeds
  • 1/4 tsp salt
  • 1 pinch ground pepper to taste


  • 2 tbsp plain greek yogurt
  • 2 tbsp grainy dijon mustard
  • 2 cloves garlic crushed
  • 1 tbsp lemon
  • 1 tbsp red wine vinegar
  • 1 tsp thyme dried
  • 1/3 cup olive oil extra virgin


Cook Barley

  • In a medium pot, add barley and water and bring to a boil. Once boiling, reduce heat to low, cover and cook for 20 min. Barley should have absorbed all the water and should have a soft chewy texture. Remove from heat and set aside.

Salad Dressing

  • In a small bowl, whisk yogurt, Dijon mustard, garlic, lemon, vinegar, thyme and olive oil.


  • In a large bowl, combine kale, cabbage, onion, parsley and warm barley.
  • Pour salad dressing over and mix well. Season with salt and pepper to taste.
  • Top with sunflower seeds and parmesan cheese. Enjoy!

Posted by Tamara Sarkisian