Rainbow Thai Farro Salad

• Vegetarian

• Produce

  • 1 1/2 cups Cabbage
  • 3 Carrots
  • 1/2 cup Cilantro
  • 1 tsp Ginger
  • 1/4 cup Green onions
  • 1 Lime (about 2 tablespoons, juice of
  • 1 Lime wedges and peanuts
  • 1/2 cup Peanuts
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Peanut butter
  • 3 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 8-10 ounce package farro

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Liquids

  • 2 tbsp Water

Found on sweetpeasandabcs.com

Description

Ingredients

• ¼ cup peanut butter (*see note)
• 2 tablespoons honey
• 1 teaspoon freshly grated ginger
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• juice of 1 lime (about 2 tablespoons)
• 1 tablespoon rice wine vinegar
• 2 tablespoons water
• 1 8-10 ounce package farro (I use a quick-cooking farro from Trader Joes)
• 1 red bell pepper
• 1 yellow bell pepper
• 3 carrots (any color)
• 1½ cups thinly sliced/shredded cabbage, from about 1 small head (purple or green cabbage, or a combination of both colors will work)
• ½ cup cilantro
• ¼ cup green onions (about 4-5 onions)
• ½ cup peanuts
• extra lime wedges and peanuts for serving

Directions

• 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 its 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 salad
• Wash 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.