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Winter Slaw With Farro
Ingredients
- 1/2 cup (100g) finely diced dried apricots
- 1/4 cup (60ml) white wine vinegar, plus more to taste
- 1 small-medium (2 pounds or a bit less than 1kg) head green cabbage
- 1 1/3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked)
- 1/3 cup (45g) roughly chopped roasted almonds
- 2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler
- 3 tablespoons (45ml) olive oil, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
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