Surat, Gujarat
6 hours ago
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Cabbage and Roasted Carrot Farro Salad


15 mins


35 mins


1 hr



Ingredients for the salad: 
	•	1 cup Anthony’s Goods Farro Grain
	•	3 cups water
	•	1 red cabbage, thinly sliced
	•	1 pound carrots, sliced diagonally 
	•	1 tbsp Anthony’s Goods Unhulled White Sesame Seeds
	•	½ tsp salt
	•	3 tbsp sesame oil, divided
	•	1 package extra firm tofu

Ingredients for the dressing:
	•	3 tbsp rice vinegar
	•	2 tbsp sesame oil
	•	2 tbsp soy sauce
	•	1 tbsp ginger paste
	•	1 tsp salt 


Vegetables, grains and plant-based protein make this salad a balanced meal. This big batch recipe easily serves four.

1. Whisk together the dressing ingredients in a small bowl.

2. Slice the cabbage and add it to a large bowl. Pour the dressing in and toss, then set aside.

3. Preheat the oven to 425F and line a baking sheet with parchment paper.

4. Cut the carrots and toss them with 2 tbsp sesame oil. Sprinkle them with sesame seeds and salt. Spread them on the baking sheet and roast for 30 minutes.

5. Meanwhile, add the farro and water to a pot. Bring to a boil, then reduce to a simmer. Cook until the water is absorbed and the farro is fluffy. This should take about 20 minutes. 

6. Heat the remaining tablespoon of sesame oil in a pan. Cut the firm tofu into rectangles and fry them on medium high heat until golden and crispy. 

7. When the farro, carrots and tofu are ready, let them cool for 5-10 minutes before tossing them in with the cabbage. 

8. Assemble and serve! 



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