3 cups water
½ cup wheat berries
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1¼ teaspoons whole toasted fennel seeds
3 cups coleslaw mix
- 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, oil, honey and fennel seeds in small bowl. Add coleslaw mix to wheat berries. Drizzle with dressing; toss until coated. Serve immediately. Makes 6 serving.