Farro Salad with Spicy Peanut Dressing
50 min8 servings
A hearty grain salad with roasted sweet potato, shredded vegetables, beans and edamame, dressed in a spicy peanut sauce.
| prepPreheat oven to 425°F / 220°C | |||||
| 200 g uncooked pearled farro | Cook farro in salted water, simmer 15 min | Combine farro, sweet potato & vegetables | Pour dressing over, toss until combined | Chill until ready to serve | |
| 1 medium sweet potato | Peel, dice sweet potato, toss with oil & salt | Roast 425°F / 220°C, 25 min until tender | |||
| 2 tablespoons olive oil (for roasting) | |||||
| 6 tablespoons creamy peanut butter | Whisk dressing until smooth, add water if thick | ||||
| 2 tablespoons fresh lime juice | |||||
| 3 tablespoons low sodium soy sauce | |||||
| 3 tablespoons pure maple syrup | |||||
| 1 teaspoon toasted sesame oil | |||||
| 1 teaspoon Sriracha hot sauce | |||||
| 1/4 teaspoon ground ginger | |||||
| 150 g shredded red cabbage | |||||
| 150 g shredded carrots | |||||
| 60 g chopped green onions | |||||
| 15 g chopped cilantro | |||||
| 90 g shelled edamame (thawed if frozen) | |||||
| 425 g can adzuki beans (or chickpeas, red beans, drained and rinsed) | |||||
| 45 g chopped roasted cashews | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.