Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing


Serves 8 (makes 7 cups)

Total time: 1 Hour, 30 Minutes

Recipe from


Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 173
Caloriesfromfat 38 %
Protein 5 g
Fat 7.7 g
Satfat 1 g
Carbohydrate 23 g
Fiber 4.3 g
Sodium 201 mg
Cholesterol 0.0 mg


1 cup wheat berries
About 1 tsp. kosher salt, divided
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
About 3 tbsp. sherry vinegar
1/2 teaspoon sweet smoked Spanish paprika
3 tablespoons dried currants
3/4 pound brussels sprouts


1. Bring 1 1/2 qts. water, the wheat berries, and 1/2 tsp. salt to a boil in a medium covered saucepan over high heat. Reduce heat and simmer until wheat berries are tender but not mushy (some should start to burst), about 1 1/4 hours. Drain.

2. Whisk 1/2 tsp. salt, the pepper, oil, 3 tbsp. vinegar, the paprika, and currants together in a large bowl. Let stand while wheat berries cook.

3. Cut brussels sprouts into fine shreds, preferably using a food processor with a slicing disk or a mandoline. Add brussels sprouts and wheat berries to dressing mixture and toss to coat. Taste and add more salt and another splash of vinegar if you'd like. Serve immediately.

Make ahead: Through step 2 up to 1 day, chilled. Bring to room temperature.

Note: Nutritional analysis is per serving.


Instead of using currants, you could try shredding a small sweet apple into the salad.