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.
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
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.
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.