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!

Asian Farro Salad with Super 6 Sauce

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


  1. Mix all of the Super 6 Sauce ingredients in a jam jar. Shake vigorously until combined. Taste and adjust!

  2. Mix the chopped vegetables with the cooked grains.

  3. Dress with as much Super 6 Sauce as it takes to make the veggies and grains taste delicious.