Crunchy Cabbage and Apple Salad With Farro

I am a huge fan of delicious salads loaded with veggies. This crunchy cabbage and apple salad with farro recipe is one of those I can't get enough of. Not only is it so full of crunchy flavor, but it is also so easy to make and prepared with simple ingredients that are easy to find.  

This cabbage apple salad can be a light meal all on its own or it is the perfect side dish for your next meal or BBQ. If you love cabbage, what about this lightened Apple Coleslaw recipe? It is another family favorite.

Ingredients

• Cabbage- I used a blend of red and green cabbage for this salad as I love the white and purple contrasting colors. You can go with just one if you prefer it. 
• Apples- Crisp apples are a must for this salad. My 2 favorites are Honeycrisp and Pink Lady apples. If you like tart apples, Granny Smith is my recommendation. Of course, feel free to choose your favorite apples. 
• Pecans- I toasted mine, but you can also leave them raw for ease. 
• Pepitas (pumpkin seeds) - These are optional, but I feel like they are a really pretty color and add extra crunch. 
• Dried fruit- Currants were the ones I used, but you can also use dried cranberries, raisins, or even dried figs. 
• Cooked Farro- If you have been following me for any amount of time, you know I add whole grains to everything!! This salad is great with farro. 
• Red onion- optional, but they are delicious and thinly sliced in this salad. 
• Goat cheese- The creamy goat cheese is the perfect contrast to the crunchy salad. This is optional, if you don't like it, leave it out. Shaved parmesan cheese is another good option for a salty contrast. 
• Olive oil- For the dressing.
• Maple syrup- this is pure maple syrup for the dressing as well. 
• Vinegar-  I used white wine vinegar, but you can also use apple cider vinegar or dark balsamic. This will make it a tangy dressing that is perfect for this apple cabbage salad. 
• Salt and black pepper- for seasoning the salad and the dressing. 

How to make

This salad is so easy to make. I will walk you through the steps so you can make it perfectly the first time. 

1. Start by cutting the cabbage into really thin strips. This can also be done in a food processor if you have the shredder. If not, slice as I did with a sharp knife and cutting board. Cut the onions into very thin slices as well. 
2. Next, cut up your apples. You can cut these into thin slices or matchsticks as I did. 
3. Add the sliced cabbage and apples to a large bowl. Sprinkle with most of the seeds (I like to hold some back to sprinkle on the top after it is mixed). Next in is the cooked and cooled farro. If you aren't going to serve it right away, store this mixture in an airtight container then drizzle with the balsamic just before serving. 
4. Mix the ingredients for the balsamic in a small bowl.  
5. Drizzle it over the cabbage mixture, then gently mix to combine. Try not to break up the apples. 
6. Place in your serving dish, if you are using one, the sprinkle the remaining seeds and goat cheese on top. 

Top tips

• Using pre-shredded cabbage will cut down your prep time substantially. I prefer to cut it fresh but to save time, prepared cabbage is an easy win. 
• If you want to add protein to this salad, you can easily add in chicken breast. It could be rotisserie chicken or just boiled chicken that has been cooled and chopped. 
• This is a great winter salad that deserves its place on the Thanksgiving table or holiday table. 
• If the salad won't be served right away, prep all the ingredients and mix the dressing. Right before serving, pour the dressing over the top and mix gently. This salad is best served fresh as the cabbage will start to wilt and the goal is to maintain the crunchy texture of the cabbage and apples. 

Other salad recipes

Another great cabbage recipe that is really tasty is my spiced cabbage and apple cake. I know it sounds different, but trust me when I say that it is delicious!

• Salads
• Farro