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Photo: Alex Farnum; Styling: Randy Mon Photo by: Photo: Alex Farnum; Styling: Randy Mon

Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing

Sunset NOVEMBER 2011

  • Yield: Serves 8 (makes 7 cups)
  • Total:1 Hour, 30 Minutes


  • 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.

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

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Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing recipe