Name: Rainbow Thai Farro Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: ¼ cup peanut butter (preferably natural, 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 (plus more if needed); 1 (8-10 ounce) package quick-cooking farro (about 2 cups cooked); 1 red bell pepper, chopped into ½ inch pieces; 1 yellow bell pepper, chopped into ½ inch pieces; 3 carrots (any color), peeled and grated; 1½ cups thinly sliced or shredded cabbage (purple, green, or mixed); ½ cup fresh cilantro, chopped; ¼ cup green onions (4-5 onions), chopped; ½ cup peanuts, coarsely chopped; Extra lime wedges and peanuts for serving

Introduction

This Rainbow Thai Farro Salad is a vibrant and healthy dish bursting with fresh vegetables and a creamy peanut dressing. Perfect as a light lunch or a colorful side, it combines nutty farro with crisp veggies and zesty flavors for a satisfying meal.

The image shows a white oval bowl filled with a colorful layered salad featuring a base of cooked grains with a light brown texture, mixed with small orange carrot shreds and bright purple cabbage strips evenly spread throughout. Scattered pieces of red and yellow bell peppers add pops of vibrant color on top along with small green herbs for freshness. The salad has a textured, chunky appearance with visible peanuts mixed in. The bowl sits on a white marbled surface, with two lime wedges and fresh green herbs placed beside it for garnish, and a silver fork is partially visible inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sauce:

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

Salad:

1 (8-10 ounce) package farro (quick-cooking preferred)
1 red bell pepper
1 yellow bell pepper
3 carrots (any color)
1½ cups thinly sliced or shredded cabbage (purple, green, or mixed)
½ cup cilantro
¼ cup green onions (about 4-5 onions)
½ cup peanuts
Extra lime wedges and peanuts for serving

Instructions

Step 1: In a large measuring cup or bowl, combine the peanut butter and honey. Microwave for 15-20 seconds to loosen the mixture. Add grated ginger, soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk until smooth and pourable. If too thick, add a bit more water.
Step 2: Cook the farro according to package instructions. Once done, drain and let it cool while preparing the vegetables.
Step 3: Wash and chop the bell peppers into about ½ inch pieces. Peel and grate the carrots. Thinly slice the cabbage. Chop the cilantro and green onions. Coarsely chop the peanuts.
Step 4: In a large bowl, toss the chopped vegetables and peanuts together. Add the cooled farro and about half of the dressing. Mix well to coat everything evenly, adding more dressing if needed but avoiding oversaturating the salad.
Step 5: Serve the salad with extra lime wedges, peanuts, and additional dressing on the side for extra flavor.

Tips & Variations

For a creamier dressing, stir in a splash of coconut milk or plain yogurt.
Substitute peanuts with cashews or almonds if preferred or for a different crunch.
Add cooked chicken or tofu to turn this salad into a complete meal.
If you can’t find quick-cooking farro, regular farro works well but will need longer cooking time.
For extra heat, sprinkle in some red pepper flakes or a dash of Sriracha.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, toss them together again. This salad is best eaten chilled but can also be enjoyed at room temperature. Leftovers reheat well if you prefer a warm salad—just microwave briefly before serving.

How to Serve

A white square bowl filled with a colorful layered salad sits on a white marbled surface with a yellow cloth underneath. The salad has multiple layers: shredded purple cabbage on top, mixed with bright orange carrot strips and small diced yellow bell pepper pieces, all combined with grains that look like farro or wheat berries giving a chewy texture. There are small green herbs or scallions sprinkled throughout. On top, a fresh quarter lime wedge adds a pop of green. A shiny metal spoon stands inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing in advance. Keep them separate until serving to maintain freshness. Toss together just before eating.

Is there a substitute for farro?

If you don’t have farro, quinoa, barley, or brown rice make great alternatives that will still provide a hearty texture.

Rainbow Thai Farro Salad Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This vibrant Rainbow Thai Farro Salad is a nutritious and colorful dish combining chewy farro with crunchy fresh vegetables and a zesty Thai-inspired peanut dressing. Perfect as a light lunch or a side dish, it offers a delightful blend of sweet, tangy, and savory flavors with a satisfying texture from crunchy peanuts and crisp cabbage.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Thai
Diet: Vegetarian

Ingredients

Scale

Sauce

¼ cup peanut butter (preferably natural, 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 (plus more if needed)

Salad

1 (8-10 ounce) package quick-cooking farro (about 2 cups cooked)
1 red bell pepper, chopped into ½ inch pieces
1 yellow bell pepper, chopped into ½ inch pieces
3 carrots (any color), peeled and grated
1½ cups thinly sliced or shredded cabbage (purple, green, or mixed)
½ cup fresh cilantro, chopped
¼ cup green onions (4–5 onions), chopped
½ cup peanuts, coarsely chopped
Extra lime wedges and peanuts for serving

Instructions

Prepare the sauce: In a large measuring cup or bowl, combine the peanut butter and honey. Microwave for 15-20 seconds to loosen and soften the mixture. Add freshly grated ginger, low-sodium soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk thoroughly until the dressing is smooth and pourable. If too thick, add more water in small increments. Alternatively, put all sauce ingredients in a resealable bottle and shake well.
Cook the farro: Follow package instructions to cook the farro until tender. The package used will yield about 2 cups cooked farro. Once done, drain and transfer to a bowl to cool while you prepare the vegetables.
Prepare the vegetables: Wash and chop the bell peppers into roughly ½ inch pieces. Peel and grate the carrots. Thinly slice or shred the cabbage. Chop the cilantro and green onions. Coarsely chop the peanuts. Combine all these ingredients in a large mixing bowl.
Assemble the salad: Add the cooled farro to the bowl with the vegetables and peanuts. Pour about half of the sauce over the salad and mix well to coat everything evenly. Add more dressing as needed, but avoid soaking the salad.
Serve: Transfer the salad to serving bowls or plates. Garnish with extra lime wedges and peanuts. Serve immediately or chill briefly for a refreshing cold salad.

Notes

You can use natural peanut butter for a healthier option; ensure it’s well mixed before using in the dressing.
If you prefer a spicier kick, add a small amount of chili flakes or sriracha to the dressing.
Farro can be substituted with other grains like quinoa or barley if desired.
The salad is best served fresh but can be refrigerated for up to 2 days; dress just before serving to maintain texture.

Keywords: Thai farro salad, peanut dressing salad, rainbow farro salad, healthy grain salad, vegetarian Thai recipe