Start by preparing the farro. Add the 3 cups water and farro to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Let cool.
While the farro cooks, chop the bell peppers, carrots, and cilantro, shred the cabbage, slice the green onions, and grate the ginger. Set all aside.
Prepare the sauce. Add the peanut butter, honey, ginger, soy sauce, sesame oil, lime juice, rice vinegar, and 2 Tbsp water to a salad shaker. Shake well to combine. Set aside.
Once the farro is cool, add the farro, bell peppers, carrots, cabbage, cilantro, green onion, and peanuts to a large mixing bowl. Stir to combine.
Add ½ of the dressing and stir to combine.
Serve immediately. Garnish with additional cilantro and peanuts. Add additional dressing as needed. Enjoy!
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Start by preparing the farro. Add the 3 cups water and farro to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Let cool.
While the farro cooks, chop the bell peppers, carrots, and cilantro, shred the cabbage, slice the green onions, and grate the ginger. Set all aside.
Prepare the sauce. Add the peanut butter, honey, ginger, soy sauce, sesame oil, lime juice, rice vinegar, and 2 Tbsp water to a salad shaker. Shake well to combine. Set aside.
Once the farro is cool, add the farro, bell peppers, carrots, cabbage, cilantro, green onion, and peanuts to a large mixing bowl. Stir to combine.
Add ½ of the dressing and stir to combine.
Serve immediately. Garnish with additional cilantro and peanuts. Add additional dressing as needed. Enjoy!
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