Crunchy Glory: The Make-Ahead Cabbage Salad That Gets Better with Time!

This cabbage salad, designed for make-ahead convenience, is a wonderful dish that enhances in flavor as it rests. Over time, the tangy dressing beautifully combines with the crisp cabbage and chewy, nutty farro, creating a harmonious blend of textures and tastes. Perfect for meal prep or gatherings, this salad remains fresh and continues to develop its delicious flavors, simplifying your life while providing a delightful culinary experience.

This is no ordinary salad—our Make-Ahead Cabbage Salad is crafted to become even more delicious with each passing day, making it an excellent addition to your weekly meal prep routine. Bursting with bold flavors from feta cheese, olives, and fresh dill, this dish is far from boring. The satisfying chew of farro perfectly complements the crisp texture of fiber-rich vegetables and crunchy almonds, delivering a dynamic chopped salad experience. Below, discover our expert tips, including a simple method for infusing olive oil with extra flavor to take your salad to the next level.

Here are the essential tips we discovered while perfecting this recipe in our Test Kitchen, ensuring it not only works seamlessly but also tastes fantastic and supports a healthy lifestyle!

First, heating the oil to toast the almonds and garlic serves two important purposes: it infuses the oil with the rich, aromatic flavors of both ingredients while simultaneously softening and tenderizing the vegetables for added texture.

When preparing the cabbage, you have options—either thinly slice it with a knife or use the largest holes on a box grater for quick shredding.

This salad is highly customizable, so don’t hesitate to personalize it with your favorite robust vegetables (just steer clear of watery options like squash or tomatoes). You can also enhance the dish by adding nuts, unsalted canned beans, or even a sprinkle of cheese for extra flavor and nutrition.

Nutrition Highlights

Cabbage takes center stage in this salad, offering a satisfying crunch along with vitamin C, a key nutrient for maintaining healthy skin.

Farro provides a hearty base rich in fiber, promoting digestive wellness, while its magnesium content helps support healthy blood pressure levels.

Broccoli contributes valuable glucosinolates, compounds known for their potential anticancer properties. It also boosts the salad’s fiber content for gut health and adds an extra dose of immune-supporting vitamin C.

Chickpeas round out the dish by supplying plant-based protein, making this salad a filling and well-rounded meal option.

Ingredients

• 1½ cups pearled farro
• 3 cups water
• 6 cups shredded green cabbage
• 4 cups broccoli florets (1½-inch pieces, about 1 medium head)
• 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
• 1 cup crumbled feta cheese
• ½ cup chopped pitted Castelvetrano olives
• ½ cup loosely packed chopped fresh flat-leaf parsley, plus additional for garnish
• ¼ cup chopped fresh dill, plus additional for garnish
• 1 cup extra-virgin olive oil
• ½ cup coarsely chopped unsalted raw almonds
• 8 small cloves garlic, thinly sliced (about 2 tablespoons)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¾ teaspoon crushed red pepper
• 6 tablespoons rice vinegar

Directions

In a dry medium saucepan, toast 1½ cups of farro over medium-high heat, shaking the pan occasionally, until it becomes fragrant, about 3 to 4 minutes. Add 3 cups of water, bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the farro is tender, approximately 20 to 25 minutes. Once cooked, drain the farro and rinse it under cold water until cool, which should take about 1 minute. Transfer the cooled farro to a large bowl.

Next, add 6 cups of shredded cabbage, 4 cups of broccoli florets, one 15-ounce can of chickpeas (rinsed and drained), 1 cup of crumbled feta cheese, ½ cup of chopped Castelvetrano olives, ½ cup of chopped fresh parsley, and ¼ cup of chopped fresh dill to the bowl with the farro.

Wipe the saucepan clean and return it to the stove. Add 1 cup of olive oil and heat over medium heat until the oil begins to shimmer. Stir in ½ cup of coarsely chopped almonds and cook, stirring frequently, until they are lightly toasted, about 2 to 3 minutes. Next, add the sliced garlic, 1 teaspoon each of ground cumin and salt, and ¾ teaspoon of crushed red pepper. Cook, stirring constantly, until the mixture becomes fragrant, approximately 1 minute.

Immediately pour the warm spiced oil over the vegetable and farro mixture in the bowl. Add 6 tablespoons of rice vinegar and gently toss everything together to ensure the ingredients are evenly coated. Garnish with additional chopped parsley and dill, if desired, before serving.