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Thai Freekeh Salad with Peanut Ginger Dressing

Rachel Cooks®
  • 20 minutes
  • Serves 6

INGREDIENTS

3 cups

cooked and cooled freekeh (1 cup uncooked)

2 cups

shredded red cabbage

1

red bell pepper, diced

1 cup

shredded carrots (1 very large carrot or 2 medium carrots)

1/2

loosely-packed heaping cup roughly chopped cilantro

1 cup

cooked and cooled shelled edamame

3

green onions, thinly sliced (about 1/4 cup)

1/2 cup

peanuts (I used lightly salted dry-roasted)

1/4 cup

smooth peanut butter

1 tbsp

honey

1 1/2 tsp

freshly grated ginger

2 tbsp

low-sodium soy sauce

1 tbsp

red wine vinegar

1 tsp

lime juice

1 tsp

olive oil