- 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.
Grainy Farro Crunch Salad
Yield
Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
1 hour 30 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
