Crunchy Cabbage Slaw with Farro, Parm and Dates

recipe rating: 

4

Serves

8 servings

Ingredients

• 2 cups Almonds
• 1 tablespoon Olive Oil
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Kosher Salt
• 2 cups Dates, pitted, chopped
• 8 cups Lacinato Kale, stemmed, cut into ribbons
• 8 cups Red Cabbage, thinly sliced into ribbons.
• 2 cups Furmano's Fully Cooked Farro, Drained & Rinsed
• 1 cup Parmigiano-Reggiano, Grated
• 1/4 cup Parmesan peppercorn Dressing

Preparation

1. Place Almonds, Olive Oil, Salt and Black Pepper in a medium skillet over medium heat, stirring frequently until Almonds darken slightly and very fragrant.
2. Chop Almonds and set aside.
3. In a large bowl mix Dates, Kale, Cabbage, Almonds, Farro, Parm Reggiano and Dressing and toss.