Breastfeeding Friendly Vegan Fresh Sesame Farro Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 cup semi-pearled farro
- 2 ½ cups water
- ½ tsp salt
- 1 cup shelled edamame, thawed if frozen
- 1 english cucumber, diced
- 1 ½ cups purple cabbage, thinly shredded
- 3 scallions, thinly sliced (green parts only)
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp toasted sesame seeds
For the dressing
- 3 tbsp toasted sesame oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp chili garlic sauce (optional)
Instructions
- 1
Combine the farro, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
- 2
While the farro cools, whisk together the sesame oil, tamari, rice vinegar, maple syrup, grated ginger, lime juice, and chili garlic sauce (if using) in a small bowl until smooth and fully combined.
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