Farro Slaw With Peanut Dressing

A vibrant slaw combining nutty farro, crisp vegetables, and tangy pickled peppers, tossed in a creamy, slightly spicy peanut dressing for a refreshing, protein-packed dish.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Pickled Peppers

¼ cup seasoned rice vinegar

¼ cup water

1 teaspoon honey

2 garlic cloves, crushed

3 mini sweet peppers, sliced

½ jalapeño, sliced; seeded, if desired*

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Dressing

¼ cup + 1 tablespoon water

¼ cup creamy peanut butter

1½ tablespoons ponzu sauce

1 teaspoon seasoned rice vinegar

1 teaspoon fresh ginger, grated

1 teaspoon sambal oelek (chile paste)

1 teaspoon molasses

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Slaw

½ cup farro

3 cups shredded red cabbage

2 carrots, peeled and cut into ribbons

4 radishes, cut into slivers

2 green onions, sliced

¼ cup chopped fresh cilantro

Directions

For pickled peppers, in a medium saucepan combine rice vinegar, water, honey and garlic. Bring to boil. Remove from heat; strain to remove garlic; discard garlic. Stir sweet peppers and jalapeño into vinegar mixture; cover and refrigerate.
For dressing, in a mini food processor or blender combine water, peanut butter, ponzu, rice vinegar, ginger, sambol oelek and molassess. Cover and process or blend until smooth; refrigerate.
For slaw, cook farro according to package directions. Drain, if necessary and set aside.
In a large bowl combine pickled peppers, farro, cabbage, carrot ribbons, radishes, green onions and cilantro. Drizzle with dressing; toss until evenly coated.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes.
When working with jalapeños, wear protective gloves.

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