Winter slaw with farro from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 48) by Deb Perelman

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Notes about this recipe

  • lholtzman on January 09, 2025

    This was really good. I love the combination of parm and cabbage.

  • snackbaby on December 28, 2024

    made with cold pressed sunflower oil and without apricots. I was quite fond of it, my partner a little less so, but would 100% percent make again for lunch for me. don't be afraid to up the lemon.

  • snoozermoose on December 07, 2021

    In contrast to others here, we didn't care for this. It was a little blah compared to other farro salads I've made, and it felt like an awful lot of cabbage with a not particularly flavorful dressing.

  • southerncooker on January 24, 2018

    Made this to take for my work lunch. Holds up well and tastes great. I couldn't find farro so I used barley.

  • Lepa on December 12, 2017

    This was good. It's light, comes together easily and seems healthy.

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