1. Cook farro according to package directions. Let cool slightly.
2. In a large bowl, combine vegetables and farro. Stir well to combine.
3. In a small bowl, whisk together rice vinegar, sesame oil, ginger and crushed red pepper. Pour over farro mixture. Top with sliced almonds before serving.
Recipe Notes
Note: The dressing can and salad can be made ahead of time up to 2 days ahead of time and stored separately. Once mixed together, the salad will keep well for 1-2 days.