Recipe courtesy Bonnie Franklin, Freekeh Foods
(credit: Bonnie Matthews/Freekeh Foods)

(credit: Bonnie Matthews/Freekeh Foods)


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 bunch fresh cilantro, chopped
1 package cabbage slaw (or about 1/3 head of purple cabbage, and 1/3 head of
white cabbage chopped.
1 small bag shredded carrot
1 large can mandarin oranges, rinsed, drained
Thai Peanut Sauce: We love San-J Thai Peanut sauce — about 1 cup of sauce per recipe — or make from scratch (see below)
Options: 1 small bunch diced spring onions; add a few drizzles of toasted sesame seed oil for added flavor


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 – if you are making it from scratch.

Step 3. in a large bowl add all ingredients together, serve room temperature or chilled. Store in fridge for up to 4 days.

Optional: peanut sauce dressing from scratch

1 cup peanut butter
3-4  teaspoons toasted sesame oil
1/4 c rice vinegar
a little water
a dash or two of cayenne pepper


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