Summer Farro Salad
The Best Summer Farro Salad! A rainbow vegan farro salad with red cabbage, carrots, broccoli, fresh herbs and a spicy peanut sauce.
Ingredients
Farro Salad Ingredients
- 2 cups cooked farro*
- 1 cup shredded red cabbage
- Half bell pepper, any color seeded and thinly sliced
- 1 cup shredded carrot
- 1/2 cucumber, seeded and sliced into thin half moons
- 1 1/2 cups finely chopped broccoli florets
- 1/4 cup finely chopped cilantro
- 2 scallions, trimmed and thinly sliced
- 1/4 cup crushed peanuts
Spicy Peanut Sauce
- 1/4 cup peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sambal oelek**
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, finely minced
- 2 tablespoons water
Instructions
- Place the ingredients for the dressing in a large bowl: peanut butter, soy sauce, sesame oil, rice wine vinegar, sambal oelek, maple syrup, ginger, garlic and water. Whisk together until very smooth.
- Add in the rest of the ingredients on top: farro, red cabbage, bell pepper, carrot, cucumber, broccoli, cilantro and scallions. Toss well, taking care to ensure that all of the veggies and farro are well coated.
- Toss in chopped peanuts and serve, garnishing with more cilantro, scallions and chopped peanuts as desired.
Notes
*To cook the farro, rinse the farro first then fill a pot with water (I don't measure it, just like pasta water.) Bring to a boil, then add the farro and cook until softened. Pearled farro will take 15-20 minutes and regular farro will take close to 40 minutes. Drain and rinse, then cool. You can cook the farro a few days ahead of time for easy prep.
**The sambal oelek is what makes the sauce spicy, you can omit if you'd like.