- Yield: 4 Servings
- Total Time: 20 Minutes
- 1 pound Savoy or green cabbage
- 0.76 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 (see page 398)
How to Make It
- Trim the cabbage and grate it by hand or in a food processor. You should have about 4 cups.
- Whisk the oil, mustard, and vinegar together in a large bowl. Add a little salt (mustard can be quite salty, so go easy) and a lot of pepper. Separate the onion slices into the dressing and stir until coated.
- 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.
- 5 Ways to Vary Wheat Berry Salad with Cabbage and Mustard Try one of the other grains listed on pages 400 to 403. Substitute prepared or grated fresh horseradish for the mustard.
- Add 1 cup sliced celery.
- Add 2 cups chopped crisp apples.
- Add 2 cups cooked or canned cannellini beans, drained but still moist.