- 3 cups water
- 1/2 cup wheat berries
- 1/4 teaspoon salt
- 3 cups coleslaw mix
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/4 teaspoons whole fennel seeds, toasted
Combine water and wheat berries in medium saucepan. Bring to a boil. Reduce heat and simmer, covered, about 1 hour or until wheat berries are tender. Drain off any water. Place wheat berries in large bowl; cover and refrigerate at least 1 hour.
To prepare salad dressing, whisk together vinegar, olive oil, honey, and fennel seeds, if desired, in small bowl. Add cole slaw mix to wheat berries. Drizzle with dressing; toss until coated. Serve immediately.
Tip: For a more colorful salad, choose a coleslaw mixture that contains both green and red cabbage.
Yield: 6 servings. Serving size: 2/3 cup.
Nutrition Facts Per Serving:
Calories: 81, Carbohydrates: 13 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 102 mg, Fiber: 2 g
Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat, 1 Vegetable.
Copyright Diabetic Cooking.