Mandarin Freekeh Salad

In an earlier post, I told you about a grain that I hadn’t heard of which was a key ingredient in a pretty good salad – Freekeh.

It makes an appearance again in a salad and this time it was even better.

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This has many of the textures and flavors that you associate in a Chinese salad, including mandarin oranges, cabbage and peanut sauce.

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I used some pre-made peanut sauce in place of making my own and decided to add a bit of crunch with some peanuts. The recipe calls for snow pea pods, which I purchased but ended up using them for another recipe.

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This recipe uses the Tamari flavor of freekeh.

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After cooking and cooling the freekeh, all you have to do is put it together.

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A great lunch dish on its own or a perfect side dish to some asian meatballs and noodles!

Easy Mandarin Freekeh Salad


1 8 oz. package “Original” or “Tamari” variety freekeh
2 cups chopped fresh sugar snap peas or snow peas
1/4 cup sliced raw almonds or chopped peanuts
1 small bunch diced spring onions
1 package cabbage slaw
1 large can mandarin oranges, rinsed, drained
1 cup peanut sauce
3 teaspoons toasted sesame oil
1/4 c rice vinegar
a dash or two of cayenne pepper
options: fresh diced cilantro, extra shredded carrot


step 1. Cook freekeh according to package instructions. Allow to cool in fridge after cooking.
step 2. in a large bowl mix up the dressing and set aside.
step 3 in a large bowl add all ingredients together, serve room temperature or chilled. Store in fridge for up to 5 days.


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Categories: Chinese, Fruit 2, kosher, Recipes, Salad, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

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