Begin by rinsing the wheat berries under cold water. In a medium saucepan, combine 1 cup of wheat berries with 3 cups of water. Bring it to a boil, then reduce the heat to low and cover. Simmer for about 45-60 minutes, or until the wheat berries are tender but still chewy. Drain and let them cool.
While the wheat berries are cooking, julienne the carrots, shred the red cabbage, finely chop the celery, and slice the green onions. If using water chestnuts, chop them into small pieces.
In a small bowl or jar, combine the extra virgin olive oil, toasted sesame oil, hoisin sauce, soy sauce, rice vinegar, honey, salt, and black pepper. Whisk or shake until well combined.
In a large mixing bowl, add the cooked wheat berries, prepared vegetables, and chopped water chestnuts. Pour the vinaigrette over the salad and toss gently to combine, ensuring everything is well coated.
Let the salad sit for about 10-15 minutes to allow the flavors to meld. Serve it chilled or at room temperature.
