Serves a Crowd
Deb Perelman’s Winter Slaw With Farro
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25 Reviews
Anne
October 28, 2019
This salad is great and I make it regularly. A few tweaks to make it faster - I use a bag of ready-cut coleslaw and use white balsamic vinegar to soak the apricots then just lots of extra roasted almonds and parmesan cheese. This keeps well in the refrigerator for several days (if it lasts that long).
EF
March 27, 2019
Easy and delicious, tastes even better the next day. I did not have white wine vinegar, so I used unseasoned rice wine vinegar. Doubled the amount of farro, and topped with shaved Pecorino Romano cheese. This is a keeper!
Tenely S.
March 8, 2019
Finally tried this. It's fantastic. Bright and spring-like, yet hearty and satisfying. Next time I will add red pepper and scallions to boost the appearance (without compromising the great taste)
Jennifer M.
March 6, 2019
This is incredible. Don't be wary of the ingredient combinations - the crunch, the sweet, the sour.. it all works together fabulously.
If you want it GF, we used oat groats from the bulk section and cooked in the instant pot (20 minutes from dried). Give them time to cool down in the fridge/freezer before adding it so probably start them first while prepping cabbage.
For more protein, also pressure cooked chicken in onion, carrots, etc to pair with it. Preferred plain chicken to avoid competing with the fabulous flavors in the salad itself. Pressure cooking chicken makes it very tender.
If you want it GF, we used oat groats from the bulk section and cooked in the instant pot (20 minutes from dried). Give them time to cool down in the fridge/freezer before adding it so probably start them first while prepping cabbage.
For more protein, also pressure cooked chicken in onion, carrots, etc to pair with it. Preferred plain chicken to avoid competing with the fabulous flavors in the salad itself. Pressure cooking chicken makes it very tender.
Elizabeth
February 25, 2019
Love the blend of flavors here—this is a new workweek staple for sure! We've got a similar slaw right now at City Barbeque: smoked farro, cranberries, kale (https://www.citybbq.com/blog/superfood-slaw-to-the-rescue/) ... it's incredible and between this one and ours I am now pretty much on an all-farro-slaw diet. Thanks!
Jeffrey B.
January 28, 2019
Just made this with red cabbage, roasted almonds, ladotyri (greek olive oil cured hard sheeps milk cheese), soaked and drained bulgur wheat and vinegar soaked chopped craisans and currants. DAMN this wheat cabbage fruit cheese combo is the bomb. New winter salad under the belt. Hey there Kristen! Been a while since I've checked out Food52.
amy S.
January 13, 2019
Obsessed. Used nappa cabbage for the dual textures, and left out the parm (though it would be delicious). Toasting the almonds is key. Will make this again and again.
Maureen
January 3, 2019
This was so good. Dinner last night, lunch today and luckily there's still more for later!
J
December 30, 2018
I just made this and enjoyed it. I like that it is healthy and agree that it will be great for several lunches.
Laura
December 26, 2018
Tried this to take to a Christmas potluck and it was great. I used more farro and upped the quantities on the nuts and apricots. I used a head of cabbage but had a half of bag of cole slaw mix so I added that and it was great. The slaw mix made this an easy recipe.
pottsy.1990
March 29, 2018
Such a fab salad. I love all the textures and the balance of sweet dried apricots and salty parmesan. Definitely toast your nuts well and season generously, as Deb suggests. I've been eating this all on its own for work lunches but it would be great as a side to simple grilled salmon or chicken thighs too.
Ellen D.
March 15, 2018
Great for lunches, and I added some bacon too for a little extra crunch and protein.
Ttrockwood
February 28, 2018
I have made this a few times now and found my perfect version! I omit the parmesan (to make this vegan), and use salted almonds- a but more, probably 1/2 cup. I also used a suggestion here and add in the segments from 2-3 mandarin oranges. It’s SO delicious!
I used a nappa cabbage my second batch and that was excellent too.
I made a big batch and brought some each day or lunch either adding some chickpeas or cubed baked tofu.
I used a nappa cabbage my second batch and that was excellent too.
I made a big batch and brought some each day or lunch either adding some chickpeas or cubed baked tofu.
DanaMariaB
February 11, 2018
Love this. Made it with purple cabbage that gave it beautiful color. The contrast of textures makes it interesting and the flavors mesh well. Farro works very well here! Will be make It again
caarin
January 21, 2018
Beautiful winter salad! The colors alone are so light and pretty. Crunchy, salty, sweet, and tangy. When I added everything and tossed it all at once, a lot of the goodies got lost on the bottom. It worked better for me to create a dressing from the apricot vinegar with the olive oil, dress the cabbage and farro separately, toss them together, then top with apricots, almonds and Parmesan. Thank you for this lovely recipe. Will make many times to be sure.
Bread A.
January 20, 2018
Made this tonight for an impromptu dinner party and it is fantastic! Definitely going to be making this one again.
capers
January 16, 2018
My takeaway from this recipe is the vinegar-soaked apricots! Otherwise far too dense and cloying, sweet, dried apricots become a much more appealing fruity accent for a salad. I'll keep these on hand!
Katie P.
January 7, 2018
This is incredible. Made this today for lunch (and for the week) and I could not be happier. The only change was that I doubled the almonds (to use up what I had left). Make sure to use good quality finishing olive oil. I've already sent this recipe around to friends, I cannot put the fork down. I agree some green onion would be nice, but we prefer lunches with out onion aftertaste on work days.
Chris
January 5, 2018
I wouldn't try this again. Not appealing to look at or overly tasty. I jazzed it up with some diced red onion, additional cider vinegar and diced red/orange peppers and still not enough zing for me. But will definitely try farro again and I like the concept of adding farro etc to future salads.
Gina E.
January 7, 2018
I would agree. Made this today and added scallions and cranberries. There wasn’t enough apricots and the whole thing was blah to look at and bland. I’ll take your advice and add red onion and cider vinegar.
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