Cabbage and Roasted Carrot Farro Salad
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!