Tasty Thai Chopped Salad

This salad is a go-to in both the Talamo and Hot/Halverson households. Everyone needs a salad that is forgiving and can be stored in the refrigerator for a few days. In fact that flavors improve when it is able to marinade in the dressing for at least a day. Enjoy this salad for a quick week-day lunch or serve it at the next dinner party you host.

Makes 4 servings

The Goods: 

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For the salad
8 oz uncooked farro (alternatively 1 C uncooked jasmine rice)
1 C shredded carrots
1 C cooked edamame
1 red bell pepper
1 yellow bell pepper
3 scallions
2 C broccoli florets
1 C purple cabbage, thinly sliced
1 C cilantro, chopped
1 C roasted peanuts (alternatively roasted cashews)
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For the dressing
1/4 C coconut milk or cream
1/4 C peanut butter, creamy or crunchy (alternatively almond butter)
1/4 C coconut sugar (alternatively raw honey, agave, or maple syrup)
2 tbsp toasted sesame oil
2 tbsp fish sauce (alternatively reduced sodium soy sauce)
1 tbsp chili paste (alternatively Sriracha or hot sauce)
1 lime, juiced
1 inch piece of ginger, minced
3 garlic cloves, minced

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How To:

1. Cook the farro according to package instructions. (Note:  I place equal parts water to farro in a sauce pan and bring to a boil over high heat, then reduce to a simmer and cover with a lid for 10 minutes.)
2. While the farro is cooking, prepare your vegetables:  dice the peppers, thinly slice the scallions, chop the broccoli, etc.  Place all the vegetables and the peanuts in a large mixing bowl.
3. Drain any excess water from the farro and transfer the farro to your mixing bowl.
4. Place all the dressing ingredients in a microwave-safe dish and microwave for 30 seconds.  Whisk to combine.  Pour over the salad and toss until veggies and farro are coated in dressing.  Serve immediately or store refrigerated for 3-5 days.

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