Name: Rainbow Thai Farro Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ¼ cup peanut butter; 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 (plus more if needed); 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/shredded cabbage (purple, green, or mixed); ½ cup chopped cilantro; ¼ cup chopped green onions (about 4-5 onions); ½ cup coarsely chopped peanuts; Extra lime wedges for serving; Extra peanuts for serving

Introduction

This Rainbow Thai Farro Salad is a vibrant and flavorful dish that combines chewy farro with crisp vegetables and a creamy peanut dressing. Perfect for a light lunch or a colorful side, it brings together fresh ingredients with a hint of Asian-inspired zest.

A white oval dish filled with a colorful mixed salad, showing three main layers: the bottom layer is made of small light brown grains, the middle layer contains chopped bright orange carrot strips, red and yellow bell pepper pieces, and green herbs, while the top layer adds some shreds of purple and white cabbage for texture and contrast. The salad looks fresh and slightly glossy, with some crushed peanuts visible throughout. Two lime wedges and a small bunch of green cilantro leaves are placed beside the dish on a white marbled surface, with a spoon resting inside the salad. photo taken with an iphone --ar 4:5 --v 7

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)
½ cup peanuts
Extra lime wedges and peanuts for serving

Instructions

Step 1: Prepare the sauce by mixing peanut butter and honey in a large measuring cup or bowl. Microwave for 15-20 seconds to loosen the mixture. Add grated ginger, soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk until smooth and pourable. Adjust thickness with more water if needed.
Step 2: Cook the farro according to package instructions. Drain and set aside to cool while preparing the vegetables.
Step 3: Chop the red and yellow bell peppers into about ½ inch pieces. Peel and grate the carrots. Thinly slice the cabbage. Chop the cilantro and green onions. Coarsely chop the peanuts. Combine all the vegetables and peanuts in a large mixing bowl.
Step 4: Add the cooled farro to the bowl. Pour about half of the dressing over the salad and toss well. Add more dressing as needed to lightly coat without soaking the salad.
Step 5: Serve the salad with extra lime wedges, peanuts, and dressing on the side for added flavor.

Tips & Variations

Use quick-cooking farro to reduce prep time, or soak whole farro overnight to speed up cooking.
Swap peanuts with cashews or almonds for a different crunch.
Add a diced cucumber or snap peas for extra freshness.
For a spicy kick, stir in a dash of chili flakes or Sriracha into the dressing.
If peanut allergy is a concern, try sunflower seed butter as a peanut butter substitute.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the best texture. When reheating, warm the farro slightly before tossing with fresh vegetables and dressing, or enjoy the salad cold as a refreshing meal.

How to Serve

A white square bowl filled with a colorful salad made of three main layers: the base is light brown grains mixed with small chopped green herbs, the middle layer includes vibrant orange shredded carrots and small yellow bell pepper pieces, and the top is scattered with thin strips of purple cabbage. A small bright green lime wedge sits on the rim of the bowl. A shiny metal spoon is placed inside the bowl, and the bowl rests on an orange cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it can be prepared a few hours or a day ahead. For the freshest texture, store the dressing separately and toss the salad just before serving.

Is farro gluten-free?

No, farro contains gluten as it is a wheat grain. If you need a gluten-free option, try substituting with quinoa or brown rice.

Rainbow Thai Farro Salad Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

This vibrant Rainbow Thai Farro Salad is a refreshing, nutrient-packed dish featuring chewy farro, colorful bell peppers, crunchy cabbage, and a flavorful Thai-inspired peanut dressing. Perfect as a light lunch or a side dish, it combines wholesome grains with fresh vegetables and a zesty, creamy sauce with peanut butter, lime, and ginger for an irresistible flavor and texture balance.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Thai
Diet: Vegetarian

Ingredients

Scale

Sauce

¼ cup peanut butter
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 (plus more if needed)

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/shredded cabbage (purple, green, or mixed)
½ cup chopped cilantro
¼ cup chopped green onions (about 4–5 onions)
½ cup coarsely chopped peanuts
Extra lime wedges for serving
Extra peanuts for serving

Instructions

Make the Sauce: In a large measuring cup or bowl, combine the peanut butter and honey. Microwave for 15-20 seconds to loosen and soften the mixture. Add freshly grated ginger, low-sodium soy sauce, sesame oil, lime juice, rice wine vinegar, and water. Whisk thoroughly until the dressing is smooth and pourable. If the dressing is too thick, gradually add more water to reach desired consistency.
Cook the Farro: Follow the package instructions to cook the farro. Typically, this quick-cooking farro will yield about 2 cups when cooked. Drain the cooked farro and allow it to cool to room temperature while you prepare the vegetables.
Prepare the Vegetables: Wash and chop the red and yellow bell peppers into approximately ½ inch pieces. Peel and grate the carrots. Thinly slice or shred the cabbage. Chop the cilantro and green onions finely. Coarsely chop the peanuts.
Toss the Salad: In a large mixing bowl, combine the chopped vegetables and peanuts. Add the cooled farro to the bowl, then pour about half of the prepared peanut dressing over the salad. Toss gently but thoroughly to combine, adding more dressing as needed to coat the salad without making it soggy.
Serve: Divide the salad into individual servings or serve family-style. Garnish with extra lime wedges and additional peanuts for added texture and brightness.

Notes

You can substitute creamy peanut butter with almond butter for a different flavor profile.
For a spicier kick, add a pinch of red chili flakes or a dash of sriracha to the dressing.
Using quick-cooking farro saves time; if using regular farro, cook according to package directions but allow more time.
Make sure to cool the farro completely before mixing to keep the vegetables crisp and fresh.
This salad is best served the same day but can be stored refrigerated for up to 2 days.

Keywords: rainbow thai farro salad, farro salad, peanut dressing, thai salad, healthy salad, vegetarian salad, peanut butter dressing, quick cooking farro