Suddenly it has started feeling like fall, and it just didn't seem right to make coleslaw out of the head of cabbage I had in the fridge. Plus, we are basically out of mayo and I was trying to figure out what I could make with materials on hand. This felt much more seasonally-appropriate and used only things that I already had in the fridge (and yes, I am the kind of person who keeps whole grain mustard and wheatberries on hand just in case).... Overall, I was happy with how it turned out, it was nothing spectacular but it has been quite good for eating for lunch all week.
Mustardy Wheatberry Cabbage Salad
Adapted from How to Cook Everything Vegetarian
- 2-3 cups cooked wheatberries (I cooked mine in my handy pressure-cooker, but you can also soak overnight and then cook on the stovetop in about an hour)
- 1/2 small or medium head of cabbage, shredded
- 1/2 small or medium red onion, finely chopped
- 2 tablespoons whole grain mustard
- 1/3 cup (or less - mine turned out on the oily side) olive oil
- 2 tablespoons red wine or cider vinegar
- salt and pepper to taste
Combine wheatberries, cabbage and onion in a large bowl. Stir mustard, oil and vinegar together to combine, then toss together with the salad ingredients. Enjoy!
Kate, this looks really good! Will have to try this week. I fortunately have the cabbage in the fridge, but will have to go searching for wheatberries.ReplyDelete
I hope you like it! If you are making it to eat as leftovers now that I have been eating it all week I would say only dress as much as you expect to eat within a few days - it does get a bit soggy over time otherwise.ReplyDelete
Ooh I have exactly these ingredients on hand and we're going on a picnic tomorrow. I don't like mayo or anything made with it, so will try this out!ReplyDelete