This salad is filling and flavorful, thanks to the farro and a spice-filled dressing. Cabbage adds crunch. For a different flavor, substitute packaged broccoli slaw for the cabbage.
2 ½ cups shredded cabbage (red or white)
2 cups cooked farro (cooked according to package directions)
3 scallions, sliced
½ cup chopped fresh parsley
3 tablespoons orange juice
1 ½ tablespoons extra virgin olive oil
1 clove garlic, minced
¼ teaspoon red chili pepper flakes
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon turmeric
In a large bowl, toss together the cabbage, farro, scallions, and parsley. In a small bowl, whisk together the orange juice, olive oil, garlic, red pepper flakes, cumin chili powder, and turmeric. Pour the dressing on the salad, toss, and serve.
Oldways recipe and photo. This recipe is from the Oldways 4-Week Vegetarian & Vegan Diet Menu Plan book.
High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at [email protected].
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