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Rainbow Thai Farro Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://thehungrymason.com/rainbow-thai-farro-salad-recipe/