Barley Slaw

Barley turns a simple slaw into a hearty whole grain and veggie side dish that works well alongside beef sausages, a burger, roast beef or steak. The slaw can be enjoyed right after tossing it together but the standing time does help bring the flavours together and helps soften the vegetables slightly.
Yield 4 Servings Prep. Time 20 min Cooking Time 40 min Total Time 60 min


Here are the following ingredients:

  • ¾ cup (175 mL) dry pearl barley
  • Salt
  • ¼ cup (60 mL) olive oil
  • 3 tbsp (45 mL) EACH red wine vinegar and grainy Dijon mustard
  • 1 tbsp (15 mL) liquid honey
  • ½ tsp (2 mL) fresh ground pepper
  • ½ tsp (2 mL) celery seed (optional)
  • 1 bag (397 g) shredded coleslaw blend (about 4 cups/1 L)
  • 1 cup (250 mL) thinly sliced celery
  • ⅓ cup (75 mL) chopped fresh dill or parsley
  • ⅓ cup (75 mL) chopped green onions


Follow these cooking methods/directions: 1. Combine barley, ¼ tsp (1 mL) salt and 1½ cups (375 mL) water in a medium saucepan; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 30 minutes or until barley is tender and liquid is absorbed. Transfer to a large bowl and let cool. 2. Meanwhile, whisk together 1 tsp (5 mL) salt, oil, vinegar, mustard, honey, pepper and celery seed (if using) in a small bowl. Add to barley with coleslaw blend, celery, dill and green onions; toss to combine. Cover and refrigerate for 30 minutes before serving.