Asian Crunchy Salad

Asian Crunchy Salad

Preparation Time: 10 min
Cooking Time: 1.4 hour
Serves 4



  • 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


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

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.