Farro and Cabbage Slaw
Calories 140 (15% from fat)
Fat 2.3 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 314 mg.
Carb. 25 gram
Fiber 3.4 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 4 gram
1/2 cup whole farro
(We used Earthly Choice Italian Pearled Farro.)
1/4 small head red cabbage (about 5 ounces), chopped or shredded
1 pink lady or gala apple, chopped
1/2 cup fresh cilantro leaves
3 Tbsp. apple cider vinegar
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper, ground
This recipe is a little high in sodium. If you're on a reduced sodium diet, you might consider another option. Or simply make the dish with salt substitute where it calls for salt.
This cabbage slaw is delicious and surprisingly filling, with over 3 grams of fiber per serving.
1. Cook the farro according to package directions. If there are no directions, do this.
Rinse the farro. Then put 1 1/2 cups of water and the farro in a non-stick pot. Heat on high until it boils, then reduce heat, keeping it at a "low boil". Let it cook for about 15 minutes until it's chewy, stirring occasionally. Drain any excess water and put the farro in a mixing bowl.
2. Add the apple, cabbage, cilantro, vinegar, 2 teaspoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix together, cover and put the bowl in the refrigerator.
3. Once it's chilled, serve. It will keep for 2-3 days in the refrigerator.
Yield: 4 Servings - Each Serving is Approximately 1 1/2 Cups