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  • Writer's pictureAllyson Balzuweit

Thai Farro and Vegetable Salad

I recently adapted a recipe that a friend shared with me and I am loving it! Farro has a similar nutrient profile to quinoa offering up 6 grams of protein and 5 grams of fiber per serving. The name is Italian for "ancient wheat grain" and it has a somewhat chewy consistency, which is a nice change of pace from other whole grains.

This colorful salad is versatile as a side dish but also makes a great entree salad served over greens and topped with some extra protein. Be sure to keep some dressing aside for leftovers. It will get a little thick, but microwaving for 15-20 seconds should do the trick! The hearty ingredients in this dish will hold up well for a few days!



- 1/4 cup peanut butter

- 1 Tbsp. honey

- 1 tsp. grated ginger or 1/2 Tbsp. ginger paste

- 3 Tbsp. low soy sauce or Tamari (for gluten free)

- 1 tsp. sesame oil

- 2 Tbsp. fresh lime juice

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. water

For the Salad:

- 1 1/2 cups cooked farro (or 1 pack of microwaveable farro)

- 1 large bell pepper, diced

- 1 10 oz. bag of vegetable slaw (I used Pero farms organic)

- 1/2 cup chopped cilantro

- 1 bunch green onions, sliced thin

- 2 oz. lightly salted peanuts, chopped


  1. Whisk dressing ingredients in a bowl. (If using a peanut butter or honey that is thick, microwave for 10 seconds to thin it out).

  2. Add vegetables to a large bowl and toss together to distribute evenly. Add cooked farro and part of the dressing. Toss to coat, adding more dressing as needed. The remaining dressing can be used to add to leftovers.


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