Barley, Cabbage and Ham Salad

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 6






  1. In a small bowl, whisk together all of the ingredients. Season with pepper. Refrigerate until ready to serve.


  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the cabbage on the baking sheet and toss with the oil. Season with salt and pepper. Bake for 25 minutes or until the cabbage is tender. Let cool.
  3. In another bowl, combine the cooked barley with a third of the vinaigrette. Transfer to a serving platter and cover with the remaining ingredients. Drizzle with the remaining vinaigrette.


The barley can be cooked in advance and even frozen once cooked. For 3 cups (750 ml) of cooked barley, you will need to cook 3/4 cup (150 g) of barley in salted, boiling water for about 40 minutes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.