Wheatberry Salad with Cabbage and Mustard

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Wheatberry Salad with Cabbage and Mustard

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Ingredients

1 pound savoy cabbage or green cabbage
¹%₃ cup Olive Oil or more to taste
2 tablespoons whole grain mustard or more to taste
2 tablespoons cider vinegar or white wine vinegar, or more to taste
Salt and pepper
1 small red onion halved and thinly sliced
2 cups cooked wheat berries
Features:
  • Vegetarian
  • Medium

Ingredients

Directions

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Dress the sweet earthiness of wheat berries with a sharp counterpoint and you get a hearty salad with memorable flavors.

How to Make it:

  1. Trim the cabbage and grate it by hand or in a food processor. You should have about 4 cups.
  2. Whisk the oil, mustard, and vinegar together in a large bowl.
  3. Add a little salt (mustard can be quite salty, so go easy) and a lot of pepper.
  4. Separate the onion slices into the dressing and stir until coated.
  5. Add the cabbage and wheat berries to the mixture and toss well. Taste and adjust the seasoning, adding more oil, mustard, or vinegar. Serve right away or cover and refrigerate for up to a day.

Ways to Vary Wheat Berry Salad with Cabbage and Mustard:

  1. Substitute prepared or grated fresh horseradish for the mustard.
  2. Add 1 cup sliced celery.
  3. Add 2 cups chopped crisp apples.
  4. Add 2 cups cooked or canned cannellini beans, drained but still moist

Wheatberry Salad with Cabbage and Mustard

Photo credit: ©Zac and Buj

 

 

Mark Bittman

Mark Bittman is the author of 30 books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food journalist and columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and stayed for 30 years.

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