I made the barley in my rice cooker so that saved me a lot of prep time. I did not heavy any thyme so I used a little bit of coriander powder. I did not have vegetable broth so used 1 cup chicken broth and 1 1/2 cups water instead.
I only had roasted pistachios so I used those instead of raw.
I used organic coconut palm sugar instead of cane sugar.
I added extra salt, pepper, and lemon juice.
Instead of slicing the red pepper, I chopped it in my Vidalia Chop Wizard. If you don't have a way to ribbon cut the carrot, just use a mandolin to shred it.
I recommend rubbing the kale with salt before you start preparing the other ingredients so that it starts to soften and becomes less bitter. When I added the dressing to the kale I just tossed it with salad tongs instead of rubbing it with my hands.
Recipe:
http://veggieandthebeastfeast.com/2014/05/19/colorful-kale-barley-salad-with-sweet-onion-lemon-dressing/
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