Asian Wheat Berry Salad
Prep time
Cook time
Total time
Serves: 2 to 4
  • 1 cup uncooked soft wheat berries (can substitute grain of choice, e.g. quinoa, spelt, millet, sorghum, etc)
  • ¾ cup julienned carrots
  • ¾ cup shredded red cabbage
  • ¾ cup finely chopped celery
  • ½ cup sliced green onions
  • ⅓ cup chopped water chestnuts
  • For the vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons hoisin sauce or make your own
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. To cook the wheat berries: Bring 4 cups of water to boil in a sauce pan. Add the salt and the soft wheat berries. Reduce to a simmer and cook until the wheat berries are tender, about an hour. Drain. Set aside and let cool (can be warm but not hot).
  2. Combine the wheat berries and all the vegetables in a large mixing bowl.
  3. Add the vinaigrette ingredients in a small bowl and whisk to combine. Pour the vinaigrette over the salad and stir to combine. Let the salad sit for at least 1-2 hours before serving. Best served at room temperature.
  4. Serves 2 as a main dish or 4 as a side salad.
If you soak the wheat berries overnight it cuts the cooking time roughly in half.
Recipe by The Daring Gourmet at