- Preheat oven to 375°F. To make the dressing, combine lemon juice, orange juice, olive oil, salt, and pepper in a small bowl and whisk until well combined. Add the chopped shallot and golden raisins to the bowl of dressing, allowing the shallots to mellow and the raisins to plump up and soften.
- Toss mushrooms slices with the olive oil, salt, and pepper, and bake on a parchment-lined baking sheet for about 20 minutes, until crispy, but not burnt.
- While the mushrooms are cooking, carefully use a mandolin to thinly slice the Brussels sprouts (not including the stems) into thin shavings. If you don’t have a mandolin, slice them as thinly as you are able.
- Toss the shredded Brussels sprouts with the dressing mixture, then toss in the roasted mushrooms and the cooked rye berries.
Banner Image:
ShreddedBrusselsSproutsSalad_KT.jpg
Ingredients:
Citrus Dressing:
Juice of 1 lemon
Juice of ½ orange
3 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 shallot, finely chopped
⅓ cup golden raisins
Salad:
3 ½ ounces shiitake mushrooms, sliced
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 pound brussels sprouts
1 cup cooked rye berries
Nutrition:
Calories: 280, Total Fat: 14g, Saturated Fat: 2g, Sodium: 320mg, Carbohydrate: 36g, Fiber: 8g, Total Sugar: 12g (Added Sugar: 0g), Protein: 7g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
Vegetarian & Vegan DietMediterranean Diet
Dietary choice:
Vegetarian Vegan
Description:
Rye berries act as croutons in this flavorful Brussels sprouts salad. For a complete meal, we recommend serving with a fillet of roasted salmon.
