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Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Asian Wheat Berry Salad


  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
Scale

Ingredients

  • Salad
  • 1 cup wheat berries, uncooked
  • 2 cups shredded carrots
  • 2 cups sliced cucumbers
  • 4 cups chopped green leaf lettuce or lettuce of your choice
  • 1/2 cup sliced red onions
  • 1/2 cup chopped scallions (green onions)
  • Dressing
  • 2 tablespoons Hoisin sauce
  • 3 tablespoons coconut aminos or low sodium soy sauce
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced ginger
  • 1 clove minced garlic

Instructions

  1. Place wheat berries, four cups of water in small stock pot. Bring to a boil, reduce heat to simmer, and cover with top. Stirring occasionally.
  2. When berries have cooked for about 35 minutes, start checking for doneness. Berries should be chewy not tough or hard. Check every 5 to 10 minutes until done. Should take about 40 minutes.
  3. Drain berries and transfer to large bowl.
  4. While wheat berries are cooking, prepare veggies and place them in a large bowl.
  5. In a small bowl mix together the dressing ingredients.
  6. Toss the wheat berries with the veggies, spoon onto serving dish, drizzle with some of the dressing, serve and enjoy!

Nutrition

  • Serving Size: 2 Cups
  • Calories: 301
  • Sugar: 10.7
  • Sodium: 176.5
  • Fat: 10.1
  • Saturated Fat: 2.3
  • Carbohydrates: 50.3
  • Fiber: 9.1
  • Protein: 6.9
  • Cholesterol: 0