Move over, mayo! A tangy vinaigrette is a great way to dress a slaw. And what a slaw this is—a colorful feast of fresh veggies enhanced with barley, an ancient grain that’s more versatile than you may think (see “Healthy Ingredient Spotlight” and “For Your Best Health” in this week’s newsletter).
Ingredients
- 3/4 cup uncooked hulled barley
- 3 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup chopped shallots
- 4 tablespoons extra virgin olive oil
- 1 pound head green cabbage, cored
- 1/2 pound head red cabbage, cored
- 1/2 pound Brussels sprouts, trimmed
- 2 yellow or red bell peppers, stems and ribs removed
- 1 red onion, trimmed
- 3 large carrots, scrubbed and peeled, if needed
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- Coarse sea salt, to taste
- Freshly ground black pepper to taste
Directions
Step 1
Prepare the barley according to package directions and set aside to cool. Make the vinaigrette by whisking together the vinegar, mustard, honey, and shallots. Slowly drizzle in the olive oil, whisking until the vinaigrette has emulsified.
Step 2
Grate all the vegetables by hand or machine and toss thoroughly in a very large glass mixing bowl along with the herbs. Add the vinaigrette and toss well again. Taste and add more vinegar, if desired, along with salt and pepper. Serve at room temperature but refrigerate any leftovers.
Yields 10 servings