Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing

Photo: Alex Farnum; Styling: Randy Mon

Yield: Serves 8 (makes 7 cups)
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 38%
  • Protein: 5g
  • Fat: 7.7g
  • Saturated fat: 1g
  • Carbohydrate: 23g
  • Fiber: 4.3g
  • Sodium: 201mg
  • Cholesterol: 0.0mg


  • 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. 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. 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. 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.
  4. Make ahead: Through step 2 up to 1 day, chilled. Bring to room temperature.
  5. Note: Nutritional analysis is per serving.

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

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