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Recipes
Barley Slaw

Recipe

Barley Slaw

20 min prep

40 min cooking

Serves 4

Difficulty 1/5

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.

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

Get Ingredients

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.

Tip

Make ahead: the slaw can be prepared, covered and refrigerated overnight before serving.

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.