Rainbow Thai Farro Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 tablespoons water
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 cup cilantro
- 1/2 cup peanuts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon freshly grated ginger
- juice of 1 lime (about 2 tablespoons)
- 1/4 cup peanut butter (*see note)
- 1 8-10 ounce package farro (i use a quick-cooking farro from tr
- 3 carrots (any color)
- 1 1/2 cups thinly sliced/shredded cabbage from about 1 small head (purple or green cabbage, or a combination of both colors will work)
- 1/4 cup green onions (about 4-5 onions)
- extra lime wedges and peanuts for serving
- Carbohydrate 14.3245084392001 g
- Cholesterol 0 mg
- Fat 15.1258315624924 g
- Fiber 3.53499371167327 g
- Protein 9.11705312498962 g
- Saturated Fat 2.10680437499794 g
- Serving Size 1 1 -6 serving (137g)
- Sodium 594.864625000214 mg
- Sugar 10.7895147275268 g
- Trans Fat 0.875747499997577 g
- Calories 215 calories
In a large measuring cup or bowl, mix together the peanut butter and honey. Microwave for 15-20 seconds to allow the ingredients to loosen up a bit. Add the ginger, soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk carefully until all ingredients are thoroughly combined. You could also pour all of the ingredients into a resealable salad dressing bottle and shake until combined. The dressing should be pourable. If it's too thick, add a little more water.Follow the package directions to cook your farro. (The 8.8 ounce package I usually buy will cook up to be about 2 cups of cooked farro.) Once cooked, drain the farro and let it cool while you prepare the rest of the saladWash and prepare your vegetables. Chop your bell peppers (about ½ inch pieces), peel and grate the carrots, and thinly slice the cabbage. Chop the cilantro and green onions, and coarsely chop the peanuts. Toss all of the vegetables and peanuts into a large mixing bowl.Add the cooked, cooled farro and about ½ of the dressing. Mix well, adding more dressing to coat, but not soak, the salad.Serve with additional lime wedges, peanuts and extra dressing.
