Shredded Brussels Sprouts Salad with Crispy Mushrooms, Rye Berries, and Citrus Dressing
Rye berries act as croutons in this flavorful Brussels sprouts salad. For a complete meal, we recommend serving with a fillet of roasted salmon.
Filed Under: Vegetarian & Vegan Diet, Mediterranean Diet, Salads, Dinner, Vegetarian, Vegan, Rye, Staff Favorites
Active time
40 minutesTotal time
40 minutesYield
4 servingsServing Size
1/4 recipeNutrition
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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
Instructions
- 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.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 280Total Fat: 14g
Saturated Fat: 2g
Sodium: 320mg
Carbohydrate: 36g
Fiber: 8g
Total Sugar: 12g (Added Sugar: 0g)
Protein: 7g
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