Name: Crunchy Green Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 can White beans, thoroughly rinsed and drained ((cannellini or northern beans)); 1 tsp each Cumin, coriander, garlic, onion and cayenne pepper; 1 tsp Kosher salt; Olive oil for drizzling; ⅓ cup Farro, uncooked; 1 cup Shredded green cabbage; 1 cup Shredded iceberg lettuce; 1 large Persian cucumber ((use two if they're small)); ¼ cup Toasted walnuts, roughly chopped ((or use raw)); 2 medium Dried apricots, roughly chopped; ¼ cup Water ((use more as needed to thin)); 3 tbsp Tahini; 3 tbsp Lemon juice; 2 tsp Honey ((use an extra tsp if you want the dressing sweeter)); ¼ tsp each Cumin, coriander, garlic, onion and cayenne pepper; ¼ tsp Kosher salt; 1-2 cups Parsley, packed ((I recommend starting with 1 cup and add more depending on how green you want the dressing and how much parsley flavor you want))

Description

This easy green cabbage salad bowl is packed with a base of crunchy green cabbage and iceberg, sweet cucumbers, toasted walnuts and chewy apricots. Tossed together with spicy and crisp white beans, farro and a parsley lemon tahini dressing.

Ingredients

Scale

Crispy White Beans

1 can White beans, thoroughly rinsed and drained ((cannellini or northern beans))
1 tsp each Cumin, coriander, garlic, onion and cayenne pepper
1 tsp Kosher salt
Olive oil for drizzling

Cabbage Salad

⅓ cup Farro, uncooked
1 cup Shredded green cabbage
1 cup Shredded iceberg lettuce
1 large Persian cucumber ((use two if they're small))
¼ cup Toasted walnuts, roughly chopped ((or use raw))
2 medium Dried apricots, roughly chopped

Parsley Lemon Tahini Dressing

¼ cup Water ((use more as needed to thin))
3 tbsp Tahini
3 tbsp Lemon juice
2 tsp Honey ((use an extra tsp if you want the dressing sweeter))
¼ tsp each Cumin, coriander, garlic, onion and cayenne pepper
¼ tsp Kosher salt
1–2 cups Parsley, packed ((I recommend starting with 1 cup and add more depending on how green you want the dressing and how much parsley flavor you want))

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Instructions

Preheat your oven to 450°F and line a sheet pan with parchment paper.
Drain and rinse the white beans and dump onto the prepared sheet pan. Sprinkle over the spices along with a generous drizzle of olive oil. Toss the beans to coat in the spices and oil (recommend using your hands, it's easier).
Pop the pan in the oven and let the beans bake for 25-30 minutes until they're cracked and crispy. Seriously, the beans will crack open in the middle (they make a popping noise) and that's when you'll know they're fully done.
While the beans bake, cook the farro according to package instructions.
Once the farro and beans are cooking, prep the rest of the salad bowl. Add the cabbage, iceberg lettuce, cucumber, apricots and walnuts into a large bowl or shallow dish. Set aside.
To make the dressing, add all the ingredients into a jar and blend together with an immersion blender. You can use a regular blender, but an immersion blender is easier for this dressing. Blend until the dressing is a vibrant green and silky smooth. A few parsley leaves is fine.
Depending on how much parsley flavor (and green color) you want, add more parsley as needed. Additionally, as you add more parsley, add more water to thin the dressing out, otherwise the blender won't be able to emulsify the dressing properly.
At this tpoint, the beans and farro should be done cooking. Dump the beans and farro into the bowl of cabbage and greens, and drizzle over a generous amount of the dressing overtop. Toss together until everything is throroughly coated with the tahini dressing. Adjust for salt and enjoy!