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🍽️ Crunchy Grünkern Salad with Red Cabbage and Creamy Dill Cashew Dressing

318 kcal · 30 min · 4 servings

Ingredients

• 200 g Green Barley
• 400 ml Vegetable Broth
• 250 g Red Cabbage
• 3 tbsp Rapeseed Oil
• 3 tbsp Apple Cider Vinegar
• Salt
• 150 g Mushrooms
• Pepper
• 2 Spring Onions
• 2 Sprigs Dill
• 2 tbsp Cashew Butter (à 15 g)
• 2 tbsp Lemon Juice
• 1 tbsp Agave Syrup

Instructions

1. 1. Rinse the green barley in a sieve under running water.
2. 2. Let the grain drain well.
3. 3. Place the green barley and the vegetable broth in a pot.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to low.
6. 6. Place the lid on the pot.
7. 7. Let the green barley cook for about 40 minutes.
8. 8. Remove the leaves from the red cabbage.
9. 9. Wash the red cabbage thoroughly.
10. 10. Cut the red cabbage into thin strips.
11. 11. Place the cut cabbage in a bowl.
12. 12. Add one tablespoon of oil.
13. 13. Add one tablespoon of vinegar.
14. 14. Add a pinch of salt.
15. 15. Mix the cabbage with the ingredients well.
16. 16. Season the cabbage with salt to taste.
17. 17. Clean the mushrooms.
18. 18. Cut the mushrooms into quarters.
19. 19. Heat a pan.
20. 20. Add one tablespoon of oil to the hot pan.
21. 21. Place the mushrooms in the pan.
22. 22. Fry the mushrooms over medium heat.
23. 23. Fry them for about five minutes.
24. 24. Fry them until they are golden brown.
25. 25. Remove the mushrooms from the heat.
26. 26. Season the mushrooms with salt.
27. 27. Season the mushrooms with pepper.
28. 28. Wash the spring onions.
29. 29. Wash the dill.
30. 30. Shake the vegetables dry.
31. 31. Slice the spring onions into thin rings.
32. 32. Set aside a few green onion rings for decoration.
33. 33. Finely chop the dill.
34. 34. Place the remaining onion rings in a bowl.
35. 35. Add the cashew butter.
36. 36. Add the lemon juice.
37. 37. Add the remaining vinegar.
38. 38. Add the remaining oil.
39. 39. Add the agave syrup.
40. 40. Add one to two tablespoons of water.
41. 41. Add a little salt.
42. 42. Stir all ingredients together to form a creamy dressing.
43. 43. Drain the green barley if there is still water in it.
44. 44. Place the green barley in a bowl.
45. 45. Let the green barley cool down for about five minutes.
46. 46. Let it cool to lukewarm temperature.
47. 47. Place the cooled grain in a large bowl.
48. 48. Add the dressing.
49. 49. Mix the grain with the dressing.
50. 50. Place the red cabbage on the plates.
51. 51. Place the mushrooms on the plates.
52. 52. Serve the green barley salad on plates.
53. 53. Sprinkle the salad with the reserved onion rings.

Nutrition per serving

• kcal: 318
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 40 g