Print Recipe

Farro Salad with Cabbage and Pistachios

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course, Salad, Side Dish
Keyword: cabbage salad, farro, farro salad, farro tabouleh
Servings: 6
Author: Ashley Linkletter

Ingredients

  • 1/2 cup dried farro
  • 3 cups shredded green cabbage
  • 2 cups shredded baby bok choy
  • 1 cup thinly sliced cucumbers cut into half moons
  • 1 bunch scallions (pale green parts only) thinly sliced on the diagonal
  • 1/2 cup shelled pistachios smashed using the flat edge of a knife

Orange Juice Vinaigrette

  • 2 Tbsp. freshly squeezed orange juice
  • 1 Tbsp. sherry vinegar
  • 1/2 tsp. za'atar
  • 1 pinch cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 1 pinch kosher or sea salt (to taste)
  • 1 pinch freshly cracked black pepper (to taste)

Extras

  • 1 dollop Greek yogurt (per person)

Instructions

  • To cook the farro bring a large pot of lightly salted water to a rolling boil. Add the farro and cook for 20-30 minutes (taste every few minutes after the 20 minute mark). Once the farro is soft but still chewy, drain in a colander and fluff with a fork. Set aside.
  • In a large bowl toss together the cabbage, baby bok choy, cucumbers, scallions, and pistachios. 
  • Combine all of the ingredients in a bowl and whisk together with a fork or small wish. Alternately, place all the ingredients in a lidded jar and shake until completely emulsified.
  • Add the room temperature farro to the cabbage salad, using kitchen tongs to combine. Drizzle the dressing over the salad, tossing until the cabbage is lightly coated (you might have leftovers). 
  • Serve the farro and cabbage salad with an optional dollop of Greek yogurt and extra smashed pistachios.