- 1 pound green cabbage
- 1 medium carrot
- 1/2 small onion
- 1 T white vinegar, more to taste
- 1 T vegetable oil
- 1 to 2 t sugar
- 1/4 t. salt
- Freshly ground black pepper to taste
- 1/2 c mayonnaise
- 1 to 2 T fresh ground horseradish
- 2 to 3 T plain yogurt
Shred cabbage and carrot using food processor or box grater. Transfer shredded vegetables to large bowl.
Place remaining ingredients into the bowl of food processor with blade in place. Pulse until dressing is smooth. If not using food processor, mince onion; place in small bowl with remaining ingredients and whisk well.
Pour dressing over vegetables and mix well. Cover and chill until serving time..
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.