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Grainy Farro Crunch Salad

This 12-ingredient salad is a hearty side dish to pair with grilled meats for grilling season, to serve as a side to a classic Sunday roast, or as the base for a “rice bowl” that’s loaded with veggies. Dress farro grains and colorful cabbage with a sweet and nutty homemade dressing that’s ready in no time. Turn this filling side dish into a full meal by adding sliced chicken, marinated tofu steak, or saucy tempeh on top.


Yield: Serves 4
Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes

1 cup dry farro
2 cups water
¼ cup Kikkoman® Rice Vinegar
2 tablespoons olive oil
2 tablespoons creamy peanut butter
2 tablespoons agave nectar (can substitute 2 tablespoons honey, if needed)
½ teaspoon sea salt
2 cups purple cabbage, shredded
¼ cup green onion, chopped
¼ cup cilantro, chopped
½ cup raw cashews, chopped
2 teaspoons toasted sesame seeds


  1. Rinse farro under water and transfer to a saucepan. Cover with water and heat over medium heat until boiling. Reduce heat to medium-low and cook for 15-20 minutes. Transfer farro to a bowl and refrigerate for 1 hour to chill.
  2. Stir together rice vinegar, olive oil, peanut butter, agave nectar, and sea salt until peanut butter is completely mixed. In a medium mixing bowl, combine farro, cabbage, green onion, cilantro and cashews. Pour dressing over salad and gently stir with a spoon to coat. Refrigerate until serving. Serve chilled sprinkled with toasted sesame seeds.


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