Print

Summer Farro Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Summer Farro Salad is a vibrant and healthy dish bursting with fresh vegetables and topped with a rich, spicy peanut sauce. The chewy farro serves as the perfect base, while crunchy vegetables like shredded red cabbage, cucumber, and broccoli add texture and freshness. The homemade spicy peanut sauce ties everything together with creamy, tangy heat, making this salad perfect for warm weather gatherings, a light lunch, or meal prep.

 

Ingredients

For the Salad:

2 cups cooked farro

1 cup shredded red cabbage

½ bell pepper, any color, seeded and thinly sliced

1 cup shredded carrot

½ cucumber, seeded and sliced into thin half moons

1 ½ cups finely chopped broccoli florets

¼ cup finely chopped cilantro

2 scallions, trimmed and thinly sliced

¼ cup crushed peanuts

For the Spicy Peanut Sauce:

¼ 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

  • Prepare the farro: If not already cooked, cook the farro according to package instructions. Let it cool completely.

  • Chop the vegetables: Shred the red cabbage, slice the bell pepper, cucumber, and chop the broccoli into small florets. Finely chop cilantro and slice the scallions.

  • Make the spicy peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice wine vinegar, sambal oelek, maple syrup, grated ginger, garlic, and water until smooth. Taste and adjust seasoning as desired.

  • Assemble the salad: In a large bowl, combine the cooled farro, red cabbage, bell pepper, carrot, cucumber, broccoli, cilantro, and scallions. Toss to mix well.

  • Add the sauce: Pour the spicy peanut sauce over the salad and toss gently to coat.

  • Finish with peanuts: Sprinkle crushed peanuts on top of the salad for added crunch.

  • Serve: Enjoy the salad immediately or refrigerate for 30 minutes to allow the flavors to meld.

Notes

For a gluten-free version, use tamari instead of soy sauce.

Add grilled chicken, shrimp, or tofu for more protein.

Adjust the heat by adding more sambal oelek or fresh chili slices.

This salad is great for meal prep and can be stored in the fridge for up to 3 days.

Find it online: https://familydinnercooking.com/summer-farro-salad/