Winter Slaw With Farro by Chef Deb Perelman
A delightful winter slaw recipe featuring a perfect blend of flavors and textures, created by Chef Deb Perelman.
Ingredients
| ½ | cup finely diced dried apricots |
|---|---|
| ¼ | cup white wine vinegar, plus more to taste |
| 1 | small-medium head green cabbage, cored and thinly sliced |
| 1⅓ | cooked farro, cooled (from about ¾ cup uncooked) |
| ⅓ | cup roughly chopped roasted almonds |
| 2 | ounces Parmesan, thinly shaved on a grater with a vegetable peeler |
| 3 | tablespoons olive oil, plus more to taste |
| ½ | teaspoon kosher salt, plus more to taste |
| 1 | pinch freshly ground black pepper, more to taste |
Instructions
| 1. | Begin by placing the apricots in a small bowl with the white wine vinegar, and let them sit while you prepare the other ingredients. |
|---|---|
| 2. | Start by halving the green cabbage and removing the core. Slice the cabbage into thin ribbons using a mandolin or knife, resulting in approximately 12 cups. Transfer the cabbage to a large bowl. |
| 3. | To the bowl, add the soaked apricots with vinegar, cooked and cooled farro, chopped roasted almonds, most of the thinly shaved Parmesan, olive oil, kosher salt, and freshly ground black pepper. Mix well and allow the flavors to meld for 15 minutes before adjusting seasoning to taste. Chef Perelman emphasizes the importance of proper seasoning and texture to elevate all the flavors in this dish. |
| 4. | Serve the slaw by heaping it on plates, topping each portion with the remaining Parmesan. This dish is perfect for serving to guests due to its varied textures. For meal prep, the slaw can be stored in the refrigerator for up to 1 week, ideal for take-to-work lunches. |
Published on Jul 18, 2024 by Luminița