- 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.