Warm Barley & Red Cabbage Slaw
September 12 2020
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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!
RECIPE
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Warm Barley and Red Cabbage Slaw
Ingredients
- 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
Dressing
- 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
Instructions
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.
Salad
- 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!