Asian wheat berry salad
Asian wheat berry salad
Yields 3 cups
Ingredients
3 cups cooked wheat berries (for gluten-free try sorghum)
1 red bell pepper diced
1 ½ cups edamame beans
1 tablespoon sesame seeds
½ cup Asian dressing (ingredients below)
Dressing
1 tablespoon grated or finely minced ginger
1 clove grated or finely minced garlic
⅓ cup tamari
3 tablespoons of sucanat (you can substitute with other vegan sweeteners)
1 tablespoon sesame oil
2 tablespoons apple cider or rice wine vinegar
2 teaspoons ground fresh chili paste (I use Sambal brand) - optional
Steps
Make dressing. Combine all the ingredients and toss.
It will last 3 or 4 days in the fridge. The dressing is also good for a stir-fry. See Asian stir-fry recipe.
Rayne Kuntz
