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Rainbow Thai Farro Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenwithkai.com/rainbow-thai-farro-salad-recipe/