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Make Ahead Cabbage Salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing. It’s an ideal choice for meal prep or entertaining, as it not only holds up well but also improves with time, making your life easier and delivering a delicious meal.

Ingredients:
  • 1½ cups pearled farro
  • 3 cups water
  • 6 cups shredded green cabbage
  • 4 cups broccoli florets (1½-inch; about 1 medium head)
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed
  • 1 cup crumbled feta cheese
  • ½ cup chopped pitted castelvetrano olives
  • ½ cup loosely packed chopped fresh flat-leaf parsley, plus more for garnish
  • ¼ cup chopped fresh dill, plus more for garnish
  • 1 cup extra-virgin olive oil
  • ½ cup coarsely chopped unsalted raw almonds
  • 8 small cloves garlic, thinly sliced (about 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¾ teaspoon crushed red pepper
  • 6 tablespoons rice vinegar
Directions:
  1. Place 1½ cups farro in a dry medium saucepan; cook over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add 3 cups water; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes. Drain and rinse under cold water until cool, about 1 minute. Transfer the cooled farro to a large bowl. Add 6 cups cabbage, 4 cups broccoli, 1 (15-ounce) can chickpeas, 1 cup feta, ½ cup olives, ½ cup parsley and ¼ cup dill.
  2. Wipe the saucepan clean. Add 1 cup oil; heat over medium heat until shimmering. Add ½ cup almonds; cook, stirring often, until lightly toasted, 2 to 3 minutes. Add sliced garlic, 1 teaspoon each cumin and salt and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over the vegetable mixture in the bowl. Add 6 tablespoons vinegar; gently toss to combine. Garnish with additional parsley and dill, if desired.
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