Asian Farro Salad with Super 6 Sauce
This salad is packed with veggies, whole grains, and bright Asian flavors. It makes a fantastic lunch or a great dinner with some roasted salmon!
Use this recipe as a technique template. Use whatever grains and vegetables you have on hand!
“Super 6 Sauce”
You can make this in advance – it will keep in the fridge for weeks! It is also a fantastic marinade.
½ cup Tamari or reduced-sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon Korean chili paste (sriracha)
1 tablespoon minced or grated ginger (or more!)
2 minced garlic cloves
3 scallions, light green and white part only, thinly sliced
2 cups farro, cooked in boiling salted water for 10 minutes, drained
(you can substitute brown rice or quinoa – they all work well!)
So many varieties work well in this recipe. Here are some suggestions:
½ green or purple cabbage, shredded
2 carrots, grated
1 cup shelled edamame beans
1 red bell pepper, cut into thin strips
1 cup riced cauliflower
Mix all of the Super 6 Sauce ingredients in a jam jar. Shake vigorously until combined. Taste and adjust!
Mix the chopped vegetables with the cooked grains.
Dress with as much Super 6 Sauce as it takes to make the veggies and grains taste delicious.