Freekeh Salad With Peanut Ginger Dressing

Never heard of freekeh? You’re not alone. I only recently discovered this super grain, and I’m a fan. Basically, it’s wheat that’s harvested young, and it’s low in fat and high in protein and fiber. It can be used in recipes that call for quinoa, bulgar, brown rice, etcetera. It’s delicious in this salad, which I like to make at the beginning of the week because it holds up well in the refrigerator for easy lunches all week long. Not only is it loaded with healthy vegetables, but it’s super colorful, which always makes me feel good to eat. 

Freekeh Salad With Peanut Ginger Dressing
Serves 6
Write a review
Prep Time
20 min
Prep Time
20 min
For the Salad
  1. 1 cup dry freekeh (or quinoa), cooked according to package directions and cooled
  2. 2 cups shredded or thinly sliced red cabbage
  3. 1 red bell pepper, thinly sliced
  4. 1 cup frozen shelled edamame, defrosted
  5. 1 cup shredded carrot (about 2 carrots)
  6. 4 green onions, thinly sliced
For the Dressing
  1. 1/4 cup smooth natural peanut butter
  2. 1 tablespoon honey
  3. 1 teaspoon freshly grated ginger
  4. 2 tablespoons low-sodium soy sauce
  5. 1 tablespoon rice wine vinegar
  6. 1 teaspoon lime juice
  7. 2 teaspoons sriracha
  8. Pinch of salt and pepper
  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. Combine vegetables and cooled freekeh in a large bowl.
  3. Pour dressing over top, and stir gently until evenly coated.
  4. Store in refrigerator.
  5. Serve cold or at room temperature.
Adapted from Rachel Cooks
Adapted from Rachel Cooks
Seasoned to Impress