Adzuki Farro Salad

I was out and about doing my grocery shopping and decided to pick up one of the salads from Whole Foods for a healthy lunch. I found this amazing healthy Adzuki Farro Salad that looked so delicious, however I soon realized it was, in fact, they used questionable ingredients and it was overpriced.

Of course, I decided to make my own version with only the best ingredients. It is filling, wholesome, and the best dish to serve to friends and family. This also makes for the best meal prep!

Adzuki Farro Salad

Notes on Ingredients

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

Farro – provides a great source of fiber,  iron, protein, and magnesium. If for any reason you can not find farro, you could always substitute it with rice.

Sweet potato – adds a heartiness to the dish to fill you up and provide nutrients to keep you fueled.

Purple cabbage, Carrots and Edamame – gives this salad a nice crunch, adds nutrients from the veggies, and makes a vibrant salad!

Adzuki beans – rich in fiber and antioxidants. If you are struggling to find adzuki beans, you can use any type of bean. Chickpeas would work well!

Cashews – crunchy and delicious with healthy fats and some protein.

Cilantro – adds fresh flavor!

Green onion – use as a garnish on top.

How do you make Adzuki Farro Salad?

Cut the sweet potato and roast it in the oven

Cook farro as you would pasta (just boil until tender). Strain + rinse with cold water when it’s done. 

Rinse and drain adzuki beans.

Steam edamame from the frozen bag. 

Chop up purple cabbage, slice green onions, shred carrots, finely chop cilantro, and roughly chop the cashews. 

Whisk dressing ingredients together.

Add all ingredients to a bowl then pour dressing on top.

Commonly Asked Questions

  1. What if I don’t have farro? No worries! You could substitute the farro with rice or quinoa.
  2. Do I have to use adzuki beans? Nope! While they are delicious and packed with nutrients, you can substitute any bean you’d like.
  3. Do I serve this hot or cold? Cold! Allow your cooked and steamed ingredients to cool. You can also store this salad in the fridge.
  4. Where could I bring this? This salad is great for any potluck, family dinner, lunch with friends, or a date night in. You could eat this salad for lunch, dinner, or a mid-meal snack!
Adzuki Farro Salad

Extra Helpful Tips

  • Rinse the farro and edamame with cold water when they are done to cool quicker.
  • Start with the sweet potato because it will take the most time to prepare and cook.
  • If you are in a hurry, chop the veggies and make the dressing ahead of time.
Adzuki Farro Salad

More Easy Dinner Recipes

  1. Mediterranean Orzo Salad
  2. Thai Chopped Salad
  3. Roasted Vegetable Orzo Salad
Adzuki Farro Salad

How to Store + Use Leftovers

  • Keep in the fridge for up to 3-4 days
  • Make lettuce boats by filling up a romaine leaf with the salad
  • Store in 4 meal prep containers for ready-to-go lunches for the week.
Adzuki Farro Salad

Adzuki Farro Salad

This Adzuki Farro Salad is filled with nutrient dense ingredients and is the perfect meal prep lunch. This is a copycat of the Whole Foods miso adzuki bean salad!
serving 6
prep time 10 minutes
cook time 35 minutes
total time 45 minutes

the ingredients

  • 3 cups cooked farro
  • 1 large sweet potato
  • 1 cup diced purple cabbage
  • 1 can adzuki beans
  • 1 cup shredded carrots
  • 1 cup steamed shelled edamame
  • 1/3 cup chopped roasted cashews
  • 1/2 cup cilantro
  • 1/3 cup green onion


  • 1/3 cup tahini or peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • juice of 1/2 a lime


  • Preheat the oven to 400F. Peel and cube the sweet potato. Coat in oil and roast in the oven.
  • Cook the farro just like you would pasta. When it is done, add to a strainer and rinse with cool water.
  • Rinse and drain the adzuki beans.
  • Steam the frozen edamame and let cool.
  • Chop up the purple cabbage, carrots (if not already shredded), slice the green onions for garnish, and chop the cashews and cilantro.
  • Whisk the dressing ingredients together.
  • Add everything to a bowl and enjoy!

Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Blair says:

    do you have any of the nutrition breakdown for your recipes?

    1. Taylor From HealthyGirl Kitchen says:

      Feel free to use an app like MyFitnessPal!

  2. Priscilla says:

    Hi! Good tasting, however, the salad became very dry quickly. Any suggestions on how to rectify this? Thanks!4 stars

    1. Taylor From HealthyGirl Kitchen says:

      Try making/adding some more dressing. 🙂

  3. Julie says:

    Spectacular!!5 stars