Rainbow Thai Farro Salad Recipe

Introduction

This Rainbow Thai Farro Salad is a vibrant, fresh dish packed with crunchy vegetables and a creamy, tangy peanut dressing. It’s a perfect blend of flavors and textures, making it a satisfying meal or a flavorful side. Quick to prepare and easy to customize, it’s a great way to enjoy wholesome ingredients with a Thai-inspired twist.

Ingredients

• Sauce:
• ¼ cup peanut butter (*see note)
• 2 tablespoons honey
• 1 teaspoon freshly grated ginger
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• juice of 1 lime (about 2 tablespoons)
• 1 tablespoon rice wine vinegar
• 2 tablespoons water
• Salad:
• 1 8-10 ounce package farro (quick-cooking preferred)
• 1 red bell pepper
• 1 yellow bell pepper
• 3 carrots (any color)
• 1½ cups thinly sliced or shredded cabbage (purple, green, or mixed)
• ½ cup cilantro
• ¼ cup green onions (about 4-5 onions)
• ½ cup peanuts
• Extra lime wedges and peanuts for serving

Instructions

1. Step 1: In a large measuring cup or bowl, mix the peanut butter and honey. Microwave for 15-20 seconds to soften and loosen the mixture.
2. Step 2: Add the grated ginger, soy sauce, sesame oil, lime juice, rice wine vinegar, and water to the peanut butter mixture. Whisk thoroughly until smooth and pourable. If the dressing is too thick, add water a little at a time to thin it.
3. Step 3: Cook the farro according to package directions. Once done, drain and let it cool while you prepare the vegetables.
4. Step 4: Wash and chop the bell peppers into about ½ inch pieces. Peel and grate the carrots. Thinly slice or shred the cabbage. Chop the cilantro and green onions. Coarsely chop the peanuts.
5. Step 5: In a large bowl, toss together the chopped vegetables and peanuts.
6. Step 6: Add the cooled farro and about half of the dressing to the vegetables. Mix gently but thoroughly, adding more dressing as needed to coat everything without saturating the salad.
7. Step 7: Serve the salad with extra lime wedges, additional peanuts, and more dressing on the side.

Tips & Variations

• Use quick-cooking farro to save time, or regular farro if you prefer a chewier texture.
• Try substituting almond butter for peanut butter if you have a nut allergy or want a different flavor.
• Add shredded cooked chicken or tofu to make this salad a complete meal.
• For extra crunch, toast the peanuts lightly before adding them to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to serve, toss the salad again and add extra dressing as needed. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, you can prepare the salad and dressing separately and combine just before serving to keep the vegetables crisp.

What if I don’t have farro?

You can substitute farro with quinoa, brown rice, or bulgur for a similar hearty grain base.

Rainbow Thai Farro Salad Recipe

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★★★★★

4.6 from 68 reviews

A vibrant and nutritious Rainbow Thai Farro Salad featuring quick-cooking farro tossed with colorful bell peppers, shredded carrots, cabbage, fresh herbs, and crunchy peanuts, all tied together with a creamy, tangy peanut sauce dressing. This salad is perfect as a wholesome lunch or a refreshing side dish with Thai-inspired flavors.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce

• ¼ cup peanut butter (see note)
• 2 tablespoons honey
• 1 teaspoon freshly grated ginger
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• juice of 1 lime (about 2 tablespoons)
• 1 tablespoon rice wine vinegar
• 2 tablespoons water

Salad

• 1 8-10 ounce package quick-cooking farro (about 2 cups cooked)
• 1 red bell pepper, chopped into ½ inch pieces
• 1 yellow bell pepper, chopped into ½ inch pieces
• 3 carrots, peeled and grated
• 1½ cups thinly sliced or shredded cabbage (purple, green, or a mix)
• ½ cup cilantro, chopped
• ¼ cup green onions (about 4-5), chopped
• ½ cup peanuts, coarsely chopped
• Extra lime wedges and peanuts for serving

Instructions

1. Prepare the Sauce: In a large measuring cup or bowl, combine the peanut butter and honey. Microwave for 15-20 seconds to loosen the mixture. Add freshly grated ginger, low-sodium soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk well until fully combined and pourable. If too thick, add a little more water to adjust consistency.
2. Cook the Farro: Follow the package instructions to cook the farro until tender. Drain the cooked farro and allow it to cool to room temperature while you prepare the vegetables.
3. Prepare the Vegetables: Wash and chop the red and yellow bell peppers into ½ inch pieces. Peel and grate the carrots. Thinly slice or shred the cabbage. Chop the cilantro and green onions. Coarsely chop the peanuts.
4. Assemble the Salad: In a large mixing bowl, combine the chopped vegetables and peanuts. Add the cooled farro to the bowl.
5. Toss with Dressing: Pour about half of the prepared peanut sauce dressing over the salad and toss well to combine. Add more dressing as needed to lightly coat the salad without soaking it.
6. Serve: Serve the salad immediately or chilled, garnished with extra lime wedges and additional peanuts on the side for added flavor and crunch.

Notes

• Use natural or creamy peanut butter; if using chunky, the dressing will have extra texture.
• Quick-cooking farro reduces prep time significantly compared to traditional farro.
• Adjust the peanut sauce thickness by adding more water as needed for easy dressing.
• For a vegan version, substitute honey with maple syrup or agave nectar.
• This salad is best served fresh but can be refrigerated for up to 2 days.

Keywords: Rainbow Thai Farro Salad, Thai salad, Farro salad, Peanut dressing, Healthy salad, Vegetarian Thai recipe