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Rainbow Farro Salad

Cuisine Salad
Servings 10
Calories 130 kcal


  • 1 cup farro
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 cup shelled edamame
  • 1/2 cup diced red onion
  • 1/2 cup shredded purple cabbage
  • 1/2 cup sliced almonds


  • 2 Tbsp rice vinegar
  • 1 Tbsp toasted sesame oil
  • 2 tsp fresh ginger minced
  • 1/8 tsp crushed red pepper


  1. 1. Cook farro according to package directions. Let cool slightly.
  2. 2. In a large bowl, combine vegetables and farro. Stir well to combine. 
  3. 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.