Vegetable Barley Salad

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  • 2 cups water
  • 1 cup pearled barley
  • 2 cups finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 2 carrots, grated
  • 1/4 cup chopped green onions
  • 1/2 cup chopped parsley
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt


Bring water to a boil in a medium-size saucepan. Add the barley, cover the pan, lower the heat and cook for about 20 minutes or until the water is absorbed.

Transfer the barley to a colander and rinse it with cold water until it cools. Mix the barley with the remaining ingredients and serve.

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