|15 min||0 min||4|
|4 cup shredded||Green cabbage|
|1/2 cup grated||Carrots|
|1/2 cup slices||Zucchini|
|1/4 cup whole||Almonds, raw|
|2 cup||Pearl barley, dry|
|2 tbsp||Rice vinegar (dressing)|
|2 tbsp||Sesame oil (dressing)|
|2 tsp||Soy sauce, low sodium (dressing)|
|2 tbsp||Honey (dressing)|
|3 tbsp||Olive oil (dressing)|
|1/4 tsp||Salt and pepper (dressing)|
1. Cook barley according to package instructions.
2. In a bowl combine dressing ingredients.
3. Place the salad mix in a large bowl and add the dressing. Massage the dressing in with your hands to tenderize, about 2 minutes. Add carrots, zucchini, and almonds.
4. Portion greens into 4 mason jars. Add barley.
To make this recipe "GO BOTH WAYS":
Add suggested in the recipe instructions, just add protein of choice (veggie-friendly or not) the day you morning of. I like smoked tofu for vegetarian option, and smoked salmon otherwise.
The morning of add protein of choice – tofu, chicken, steak, etc.