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Warm Barley and Red Cabbage Slaw

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Course: Dinner, lunch, Salad, Sides
Cuisine: Mediterranean
Ingredients Method

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

Method
 

Cook Barley
  1. 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
  1. In a small bowl, whisk yogurt, Dijon mustard, garlic, lemon, vinegar, thyme and olive oil.
Salad
  1. In a large bowl, combine kale, cabbage, onion, parsley and warm barley.
  2. Pour salad dressing over and mix well. Season with salt and pepper to taste.
  3. Top with sunflower seeds and parmesan cheese. Enjoy!