Asian Crunchy Salad

This filling salad combines whole grain wheat berries, fresh cabbage, water chestnuts, and deliciously tangy Asian vinaigrette for the perfect lunch or side dish. 

Prep Time: 
10 minutes
Cook Time: 
1 Hour 25 minutes (optional 1-2 hours marinating)


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


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

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.