Rainbow Slaw  - Fresh-Pressed Olive Oil

Ingredients

• 3/4 cup uncooked hulled barley
• 3 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup chopped shallots
• 4 tablespoons extra virgin olive oil
• 1 pound head green cabbage, cored
• 1/2 pound head red cabbage, cored
• 1/2 pound Brussels sprouts, trimmed
• 2 yellow or red bell peppers, stems and ribs removed
• 1 red onion, trimmed
• 3 large carrots, scrubbed and peeled, if needed
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• Coarse sea salt, to taste
• Freshly ground black pepper to taste