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Rainbow Farro Salad

Shannah Coe
  • minutes
  • Serves 10

INGREDIENTS

1 cup

farro

1

red pepper (diced)

1

yellow pepper (diced)

1 cup

shelled edamame

1/2 cup

diced red onion

1/2 cup

shredded purple cabbage

1/2 cup

sliced almonds

2 tbsp

rice vinegar

1 tbsp

toasted sesame oil

2 tsp

fresh ginger (minced)

1/8 tsp

crushed red pepper