Asian Crunchy Salad
VegetarianPreparation Time: 10 min
Cooking Time: 1.4 hour
Serves 4
INGREDIENTS
Salad:
- 1 cup uncooked soft wheat berries. (Make sure you buy soft wheat berries. If you buy hard wheat berries, they will need to be soaked in water overnight.)
- ¾ cup julienned carrots
- ¾ cup red cabbage, shredded
- ¾ cup celery, finely chopped
- ½ cup green onions, sliced
- ⅓ cup Reese Water Chestnuts, chopped
Vinaigrette:
- 3 tbsp. DaVinci Extra Virgin Olive Oil
- 2 tbsp. toasted sesame oil
- 2 tbsp. hoisin sauce (or BBQ sauce)
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- ½ tsp. dried ginger
- 2 tsp. honey
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
DESCRIPTION
This filling salad combines whole grain wheat berries, fresh cabbage, water chestnuts, and deliciously tangy Asian vinaigrette for the perfect lunch or side dish.
DIRECTIONS
1. In a large pot, bring 4 cups of water to a boil.
2. Add soft wheat berries and salt to boiling water.
3. Reduce boil to a simmer and cook for 1 hour or until the wheat berries are tender. Drain. Set aside to cool.
4. In a large mixing bowl, combine all vegetables and wheat berries.
5. In a separate small bowl, mix ingredients for the vinaigrette.
6. Toss salad with the vinaigrette dressing.
7. Let the salad sit for at least 1-–2 hours before serving. For an even richer flavor, let sit overnight.
8. Serve at room temperature.
2. Add soft wheat berries and salt to boiling water.
3. Reduce boil to a simmer and cook for 1 hour or until the wheat berries are tender. Drain. Set aside to cool.
4. In a large mixing bowl, combine all vegetables and wheat berries.
5. In a separate small bowl, mix ingredients for the vinaigrette.
6. Toss salad with the vinaigrette dressing.
7. Let the salad sit for at least 1-–2 hours before serving. For an even richer flavor, let sit overnight.
8. Serve at room temperature.