The cooler days are ascending, leading to heartier salads and sides. Gone are the leafy delicate salads of summer, instead making way for whole grains and toothsome texture. Simple to make, this Fall inspired slaw with barley and apples dressed in peanut sauce hits the spot.
I am already regretting Fall. I am trapped in the strange space of one day being summery and warm and the next cold and damp. I am no fool, I do know what to expect, but man! Today the weather is gray and wet, the kind that starts to create sticky fallen leaves in drains and in gutters. I am thinking of sox again as a daily must have, and ankle length needs to be thoughtfully considered. My office is chilly since the “required heating” has not exactly kicked in yet, making my fingers stiff as I type, and I keep crossing and recrossing my ankles to keep them cozy. Of course I have the oven and stove on. I will be cooking and shooting today for future posts- and thank goodness for that! Soon enough it will be warm outside and warm within.
I used a pre-made slaw mix. I love them. They are a good thing to keep on hand since they last for days and can be transformed in many ways. The purple cabbage adds vibrance and just one more layer of fiber that your belly loves. You can add some grilled tempeh, or perhaps a socca pancake on the side and you’ve got a complete meal.
The peanut dressing in this recipe is a refrigerator staple in our world. I should probably make it by the quart, but seriously, a pint size jar keeps me more honest. This stuff can go on anything- and it can be a secret weapon on a busy weeknight.
Keep warm and enjoy!
Ingredients
- 8 cups organic slaw mix
- 2 cups thinly sliced red cabbage
- 2 apples of your choosing, sliced thinly
- 1 cup barley
- 1 teaspoon salt
- 1 bayleaf
- Peanut dressing
- 1/2 cup natural peanut butter
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 3 Tablespoons maple syrup
- 1 Tablespoon sriracha
- 1 teaspoon minced ginger
- 1 small clove garlic, minced
- 1/2 teaspoon salt
Instructions
Cook the barley according to package directions, adding the salt and bay leaf. I personally use an Instant pot to do this, but a rice cooker, or traditional stove top is just fine. When the barley is finished remove the bay leaf and set it aside to cool as you prepare the dressing. Warm barley is great in this salad, but pre-made cold barley also delicious. To make the dressing simply place all the ingredients into a blender and whizz smooth. You can use a whisk with a little elbow grease too. In a large bowl combine the slaw mix and the cabbage and toss with 4-6 tablespoons of the dressing. Arrange on a platter. Add the apple slices and the barley and serve.