Close

Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

a recipe photo of the Keeps-Getting-Better Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

Active Time:30 minsTotal Time:50 minsServings:6Jump to Nutrition Facts

Active Time:30 minsTotal Time:50 minsServings:6

Active Time:30 mins

Active Time:

30 mins

Total Time:50 mins

Total Time:

50 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Jump to recipeThis isn’t your typical salad—ourMake-Ahead Cabbage Saladis designed to keep getting better every day, which makes it a great choice for your weekly meal prep. Dripping with vibrant flavors from feta cheese, olives and dill, this salad is anything but bland. The chewiness from the farro pairs expertly with the crunch from the fiber-packed veggies and almonds for a chopped salad vibe. Read below for our expert tips, including how to infuse olive oil with flavor.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Heating the oil to toast the almonds and garlic serves a dual purpose. It infuses the oil with the rich flavors of almonds and garlic and also works to tenderize and soften the vegetables.You can thinly slice the cabbage or use the largest holes on a box grater to shred it.This is a customizable salad, so feel free to add in your favorite hearty vegetables (avoid watery ones like squash or tomatoes), nuts, unsalted canned beans or cheese.Nutrition NotesCabbageis the star of this salad for its crunch and as a source of vitamin C, which is essential for your skin health.Farrois a good source of fiber for digestive health and contains magnesium to support healthy blood pressure.Broccolicontains compounds called glucosinolates, which are considered anticancer nutrients, and they add to the gut-friendly fiber and immune system–boosting vitamin C content of this recipe.Chickpeasadd plant-based protein to this salad to help make it a complete and hearty meal.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

Jump to recipe

This isn’t your typical salad—ourMake-Ahead Cabbage Saladis designed to keep getting better every day, which makes it a great choice for your weekly meal prep. Dripping with vibrant flavors from feta cheese, olives and dill, this salad is anything but bland. The chewiness from the farro pairs expertly with the crunch from the fiber-packed veggies and almonds for a chopped salad vibe. Read below for our expert tips, including how to infuse olive oil with flavor.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Heating the oil to toast the almonds and garlic serves a dual purpose. It infuses the oil with the rich flavors of almonds and garlic and also works to tenderize and soften the vegetables.You can thinly slice the cabbage or use the largest holes on a box grater to shred it.This is a customizable salad, so feel free to add in your favorite hearty vegetables (avoid watery ones like squash or tomatoes), nuts, unsalted canned beans or cheese.Nutrition NotesCabbageis the star of this salad for its crunch and as a source of vitamin C, which is essential for your skin health.Farrois a good source of fiber for digestive health and contains magnesium to support healthy blood pressure.Broccolicontains compounds called glucosinolates, which are considered anticancer nutrients, and they add to the gut-friendly fiber and immune system–boosting vitamin C content of this recipe.Chickpeasadd plant-based protein to this salad to help make it a complete and hearty meal.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

This isn’t your typical salad—ourMake-Ahead Cabbage Saladis designed to keep getting better every day, which makes it a great choice for your weekly meal prep. Dripping with vibrant flavors from feta cheese, olives and dill, this salad is anything but bland. The chewiness from the farro pairs expertly with the crunch from the fiber-packed veggies and almonds for a chopped salad vibe. Read below for our expert tips, including how to infuse olive oil with flavor.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

the ingredients to make the Keeps-Getting-Better-Salad

Cook Mode(Keep screen awake)Ingredients1½cupspearledfarro3cupswater6cupsshreddedgreen cabbage4cupsbroccoli florets(1½-inch; about 1 medium head)1(15-ounce) canno-salt-added chickpeas, rinsed1cupcrumbledfeta cheese½cupchopped pitted Castelvetrano olives½cuploosely packed chopped fresh flat-leaf parsley, plus more for garnish¼cupchopped fresh dill, plus more for garnish1cupextra-virgin olive oil½cupcoarsely chopped unsalted raw almonds8smallcloves garlic, thinly sliced (about 2 tablespoons)1teaspoonground cumin1teaspoonsalt¾teaspooncrushed red pepper6tablespoonsrice vinegar

Cook Mode(Keep screen awake)

Ingredients

1½cupspearledfarro

3cupswater

6cupsshreddedgreen cabbage

4cupsbroccoli florets(1½-inch; about 1 medium head)

1(15-ounce) canno-salt-added chickpeas, rinsed

1cupcrumbledfeta cheese

½cupchopped pitted Castelvetrano olives

½cuploosely packed chopped fresh flat-leaf parsley, plus more for garnish

¼cupchopped fresh dill, plus more for garnish

1cupextra-virgin olive oil

½cupcoarsely chopped unsalted raw almonds

8smallcloves garlic, thinly sliced (about 2 tablespoons)

1teaspoonground cumin

1teaspoonsalt

¾teaspooncrushed red pepper

6tablespoonsrice vinegar

DirectionsPlace 1½ cups farro in a dry medium saucepan; cook over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add 3 cups water; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes. Drain and rinse under cold water until cool, about 1 minute. Transfer the cooled farro to a large bowl. Add 6 cups cabbage, 4 cups broccoli, 1 (15-ounce) can chickpeas, 1 cup feta, ½ cup olives, ½ cup parsley and ¼ cup dill.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayWipe the saucepan clean. Add 1 cup oil; heat over medium heat until shimmering. Add ½ cup almonds; cook, stirring often, until lightly toasted, 2 to 3 minutes. Add sliced garlic, 1 teaspoon each cumin and salt and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over the vegetable mixture in the bowl. Add 6 tablespoons vinegar; gently toss to combine. Garnish with additional parsley and dill, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayTo make aheadCover and refrigerate for up to 5 daysFrequently Asked QuestionsPut the salad in an airtight container and store it in the refrigerator for up to 5 days. We like how the flavors meld together as the salad sits in the fridge, but if you prefer a crunchier salad store the dressing separately.This quick-cooking farro has had the outer layer of bran stripped from it. It’s the most common variety of farro, and you can find it in the bulk bins of some grocery stores or in the aisle with the baking ingredients or cereals.This cabbage salad pairs exceptionally well with vegetarian dishes like veggie burgers, tofu satay orAir-Fryer Tofu. And it is perfect with beef, chicken or seafood. Try it with ourAir-Fryer “Fried” Chicken ThighsorCrispy Cod Sandwich.EatingWell.com, October 2024

Directions

Place 1½ cups farro in a dry medium saucepan; cook over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add 3 cups water; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes. Drain and rinse under cold water until cool, about 1 minute. Transfer the cooled farro to a large bowl. Add 6 cups cabbage, 4 cups broccoli, 1 (15-ounce) can chickpeas, 1 cup feta, ½ cup olives, ½ cup parsley and ¼ cup dill.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayWipe the saucepan clean. Add 1 cup oil; heat over medium heat until shimmering. Add ½ cup almonds; cook, stirring often, until lightly toasted, 2 to 3 minutes. Add sliced garlic, 1 teaspoon each cumin and salt and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over the vegetable mixture in the bowl. Add 6 tablespoons vinegar; gently toss to combine. Garnish with additional parsley and dill, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKayTo make aheadCover and refrigerate for up to 5 daysFrequently Asked QuestionsPut the salad in an airtight container and store it in the refrigerator for up to 5 days. We like how the flavors meld together as the salad sits in the fridge, but if you prefer a crunchier salad store the dressing separately.This quick-cooking farro has had the outer layer of bran stripped from it. It’s the most common variety of farro, and you can find it in the bulk bins of some grocery stores or in the aisle with the baking ingredients or cereals.This cabbage salad pairs exceptionally well with vegetarian dishes like veggie burgers, tofu satay orAir-Fryer Tofu. And it is perfect with beef, chicken or seafood. Try it with ourAir-Fryer “Fried” Chicken ThighsorCrispy Cod Sandwich.

Place 1½ cups farro in a dry medium saucepan; cook over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add 3 cups water; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes. Drain and rinse under cold water until cool, about 1 minute. Transfer the cooled farro to a large bowl. Add 6 cups cabbage, 4 cups broccoli, 1 (15-ounce) can chickpeas, 1 cup feta, ½ cup olives, ½ cup parsley and ¼ cup dill.

a photo of the ingredients together in a bowl

Wipe the saucepan clean. Add 1 cup oil; heat over medium heat until shimmering. Add ½ cup almonds; cook, stirring often, until lightly toasted, 2 to 3 minutes. Add sliced garlic, 1 teaspoon each cumin and salt and ¾ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over the vegetable mixture in the bowl. Add 6 tablespoons vinegar; gently toss to combine. Garnish with additional parsley and dill, if desired.

a photo of the dressing being whisked together

To make aheadCover and refrigerate for up to 5 days

To make ahead

Cover and refrigerate for up to 5 days

Frequently Asked QuestionsPut the salad in an airtight container and store it in the refrigerator for up to 5 days. We like how the flavors meld together as the salad sits in the fridge, but if you prefer a crunchier salad store the dressing separately.This quick-cooking farro has had the outer layer of bran stripped from it. It’s the most common variety of farro, and you can find it in the bulk bins of some grocery stores or in the aisle with the baking ingredients or cereals.This cabbage salad pairs exceptionally well with vegetarian dishes like veggie burgers, tofu satay orAir-Fryer Tofu. And it is perfect with beef, chicken or seafood. Try it with ourAir-Fryer “Fried” Chicken ThighsorCrispy Cod Sandwich.

Frequently Asked Questions

Put the salad in an airtight container and store it in the refrigerator for up to 5 days. We like how the flavors meld together as the salad sits in the fridge, but if you prefer a crunchier salad store the dressing separately.

This quick-cooking farro has had the outer layer of bran stripped from it. It’s the most common variety of farro, and you can find it in the bulk bins of some grocery stores or in the aisle with the baking ingredients or cereals.

This cabbage salad pairs exceptionally well with vegetarian dishes like veggie burgers, tofu satay orAir-Fryer Tofu. And it is perfect with beef, chicken or seafood. Try it with ourAir-Fryer “Fried” Chicken ThighsorCrispy Cod Sandwich.

EatingWell.com, October 2024

Rate ItPrint

Nutrition Facts(per serving)785Calories51gFat69gCarbs21gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm