- 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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