Mandarin Freekeh Salad

Makes 4-6 servings


  • 1 8-ounce package cracked freekeh

  • 2 1/2 cups vegetable broth or water

  • 1/2 head of a small purple cabbage, shredded
  • 1/2 head of a small red cabbage, shredded
  • 1 package shredded carrot
  • 1-2 small cans Mandarin orange wedges, drained
  • 1 cup sliced almonds (or substitute chopped peanuts or cashews)
  • 1 bunch fresh cilantro, chopped (including stems)
  • 1-1 1/2 cups Thai peanut sauce
  • 4 t. toasted sesame seed oil (or more if desired)
  • 1/4 cup seasoned rice vinegar


  1. Pour water or broth and the freekeh in a saucepan and bring to a boil, cooking for 1 minute.  Reduce heat to low.  Cover and simmer for about 25 minutes until the freekeh is tender.  Once cooked, remove from heat and place in a large bowl to cool.
  2. Mix vegetables together in a large bowl with a spoon.  Add the peanut sauce, toasted sesame seed oil, and rice vinegar.  Mix gently.  Add in the freekeh, cilantro, and nuts, stirring gently. 
  3. Serve room temperature or chilled.


Optional: great with diced shrimp or tofu.

For extra spice: add a few shakes of cayenne pepper, ginger, and garlic!

Time saver: Use a bag of pre-shredded cabbage