Adzuki Farro Salad (with creamy peanut dressing!)

A white bowl filled with Adzuki Farro Salad garnished with green onion. Beside the bowl is fresh green onions.

Adzuki Farro Salad (with creamy peanut dressing!)

This Adzuki Farro Salad, a Whole Foods copycat for the miso adzuki bean salad, is filled with nutrient dense ingredients and is the perfect meal prep lunch.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 572kcal

Author Danielle Brown

Cost $12

Equipment

1 pot
1 cutting board
1 knife
1 bowl large
1 strainer
1 oven

Ingredients

3 cups farro cooked
1 sweet potato large
1 cup cabbage diced purple
1 can adzuki beans
1 cup carrots shredded
1 cup edamame steamed shelled
⅓ cup cashews chopped roasted
½ cup cilantro
⅓ cup green onion

Dressing

⅓ cup tahini or peanut butter
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil toasted
½ juiced lime

Instructions

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!

Notes

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.

Nutrition