Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

Even if you’ve never enjoyed those little cabbage-y orbs before, this crazy good Shaved Raw Brussels Sprouts Cranberry Quinoa Salad will change your mind. This mouthwatering shaved brussels sprouts recipe is quick and easy to make! I’ll show you how to shave brussels sprouts 4 ways and share my favorite way to cook quinoa, no measuring required! This shredded brussels sprouts salad is a great summertime side dish or vegetarian main course.

Evolution From Macaroni & Cheese To  Shredded Brussels Sprouts Salad

If I were writing this blog ten or fifteen years ago, you’d probably never see a shaved brussels sprouts recipe on it.  You definitely woudn’t see quinoa or even kale.  That’s because my cooking (and eating) has gone through a sort of metamorphosis.  If you’re a modern cook who likes to try new things, then your cooking has probably changed too.  Oh sure, we still love those homestyle favorites, but now, when I serve a Shaved Raw Brussel Sprout Quinoa Salad next to our grilled chicken, I don’t get apprehensive looks from the diners.

This change didn’t happen overnight.  It’s been gradual.  Back when my daughter was young, it wasn’t unheard of to have a box (or two) of macaroni and cheese in our pantry.  It is now.  Instead, most processed food has been replaced with lots of whole grains and fresh vegetables.

That shift in thinking opens up the door to a bounty of new combinations.  Like this shaved raw brussel sprout salad.  Growing up, I’d only eaten brussels sprouts boiled with a little butter, salt and pepper. A shredded brussels sprouts salad would never have entered my mind.  Now, it’s a no-brainer.

How To Trim Brussels Sprouts

Depending on the method you use to shave the brussels sprouts, you may not need to trim them before hand (see methods below). However, if you do, here’s how to trim brussels sprouts:

Place the raw brussels sprouts on  a cutting board and use your favorite sharp knife to remove the stem. This is where the leaves are attached to the stem. Remove it to the point that the sprout is still held together, but most of the stem is removed and the brussels sprout. Discard the stem and any yellowed or damaged outer leaves.

Note: I’ve seen people use a paring knife to core out the stem, but it’s not necessary and usually ends with a band-aid or two.

How To Shave Brussels Sprouts & The Best Tools For The Job

You know how there’s more than one way to skin a cat?  Well, the same principle applies here. For this shredded brussels sprouts salad, you don’t need any specific tool, in fact, you can use any of these methods, depending on the equipment in your kitchen, so how to shave brussels sprouts is really up to you.  

Sharp Chef’s Knife or Santoku – My preference is a santoku knife, but a chef’s knife works just as well. Place the brussels sprout on a cutting board, holding the stem end and slice the sprout as thinly as you can in swift, up and down (not sawing) motions. Discard the woody stem.

Mandoline – A chef’s mandoline is a wonderful tool for uniformity. It allows the cook to slice, dice and julienne achieving perfectly even cuts. To use a mandoline, determine how thick you want your slices to be and set the thickness on your device. Don’t bother to trim your brussels sprouts, you want to use that stem as a handle. Slide the brussels sprout across the blade in quick motions until you get to the stem (be careful the more you shave off the sprout, so the tip of your finger doesn’t accidentally become a casualty.)

Food Processor – Depending on how thick your slicer attachment is you can use it, or the grater attachment on your food processor.  One will give you identifiable cross sections of the sprouts and the other will make a coleslaw effect. Use whichever you prefer. Begin by trimming the tough stems from the sprouts, then just drop them into the feeding tube of the food processor and turn it on. Voila, they’ll be ready to use in about 3 seconds.

Box Grater – Even if you don’t have a fancy chef’s knife, mandoline or food processor, you likely have a box grater. Use the largest holes on the box grater and don’t bother to trim your brussels sprouts — you’re using that stem as your handle. Run the brussels sprouts down the box grater until you have a pile of shredded bits. Discard the stems.

Basic Quinoa Recipe For Stove Top Cooking

Before I start, let me say that yes, you can absolutely follow the instructions on the package, however, if you’ve ever had your pot boil over, or worse, had the water evaporate too fast, leaving you with a burnt, crusty residue at the bottom of your pan, you’ll want to check out my favorite way to make quinoa. Essentially, it’s just cooking the grains in more water than you have to. This ensures the quinoa floats loosely around in the pot, so there’s no risk of burning. This brussels cranberry quinoa salad uses a cup of quinoa. You can use this method to make a larger batch, just by following the same philosophy of 1-2 cups more water than is normally called for.

1. For 1 cup of dry quinoa, fill a large saucepan about 2/3 full with water and bring to a boil. (I use a 2-3 quart saucepan so it doesn’t boil over and leave a mess on the stovetop). 
2. Add the quinoa and cook for the amount of time suggested on the package.
3. Pour the quinoa through a fine mesh strainer, until all the liquid has been removed.
4. Transfer the quinoa back to the pot and put the lid on.
5. Add the dried cranberries.
6. Let the cranberry/quinoa mixture naturally steam in the pot (off the heat) for 10 minutes, remove the lid and fluff with a fork.
7. Let the cranberry quinoa salad rest, uncovered for 10-15 minutes while you prepare the rest of the salad. (This is important, you want the quinoa to be  lukewarm to room temperature before you add it to the other ingredients — and you want it to be fairly dry. If it’s too wet, the salad will be goopy.) 

Pro Tip: This method also works for white rice, farro, barley, brown rice & wild rice.

You can also use a pressure cooker to make quinoa.  My friend, Erin at Platings and Pairings has an Instant Pot Quinoa Recipe that’ll show you how.

Dressing For Shaved Brussels Sprouts Recipe

This is a simple vinaigrette with a TON of flavor. It makes more dressing than you’ll actually need for the brussels cranberry quinoa salad, but any leftovers are great tossed with greens, drizzled over steamed vegetables, or spooned over grilled chicken, fish or pork.

1. Mince the shallots (you don’t want big chunks, so mince them as fine as you can)
2. Combine the shallots, dijon mustard, honey, sherry vinegar, salt and pepper. Whisk to combine.
3. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
4. Add the chopped parsley and stir to combine.

To Assemble The Shredded Brussels Sprouts Salad

1. Add the cooled, cooked quinoa, brussels sprouts, chopped toasted walnuts, dried cranberries and parmesan cheese to a large bowl and toss well to combine. 
2. Add dressing a little at a time until the salad is coated, but not soupy. Don’t over dress!
3. Garnish with additional toasted walnuts, shaves of parmesan cheese and parsley.

How Long Will  The Shaved Brussels Sprouts Recipe Last?

One of the biggest benefits of raw brussels sprouts cranberry quinoa salad is that it has staying power.  It doesn’t wilt when you dress it and lasts for several days, remaining crunchy and fresh.  That makes it great for healthy brown bag lunches as well as an easy side dish with a rotisserie chicken! If you’re planning on brown bagging, don’t add the toasted walnuts until you’re ready to serve.

More Brussels Sprouts Recipes:

• Brussel Fennel Apple Slaw
• Tangy Glazed Stovetop Brussels Sprouts
• Corned Beef Hash with Shaved Brussels
• Roasted Winter Vegetables
• Crunchy Cabbage and Kale Salad
• Cold Roast Beef Salad
• Also See More Salads

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Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, quinoa

Dietary Restrictions: Vegetarian

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8

Calories: 376kcal

A hearty salad with dried cranberries, crunchy toasted walnuts and a sherry vinaigrette!

Print Recipe

Ingredients

For Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

• 1 cup uncooked quinoa
• 2 cups brussels sprouts shaved, sliced or grated
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts
• 1 1/2 ounces parmesan shaved, (about 1/3 cup)

For Sherry Vinaigrette

• 1 shallot , minced
• 1 tablespoon whole grain dijon mustard
• 1 tablespoon honey
• 3 1/2 tablespoons sherry wine vinegar
• 1/2 cup extra virgin olive oil
• 3 tablespoons parsley chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 325°. Lay the walnuts on a baking sheet and bake for 8-10 minutes or until fragrant and toasted. Remove from oven and set aside.
• Fill a large saucepan with about 4 cups of water and bring to a boil. Add the quinoa and cook for the recommended time according to the package. Drain the quinoa through a fine mesh sieve and return it to the pot. Cover the pot tightly with the lid and set aside for 10 minutes to steam. Remove the lid and fluff the quinoa with a fork. Let the quinoa cool with the lid off while you prepare the rest of the salad.
• Slice, grate or shred the brussels sprouts according to one of the methods listed above. (your choice depending on your kitchen equipment).
• Roughly chop the walnuts.
• In a large bowl, combine the cooled cooked quinoa, shaved brussels sprouts, cranberries, walnuts and parmesan cheese.  Set aside.

FOR THE SHERRY VINAIGRETTE:

• In a small bowl combine the shallots, mustard, honey and sherry.  Mix to combine and slowly add the olive oil while whisking constantly until emulsified.  Stir in the kosher salt, black pepper and chopped parsley.

ASSEMBLE THE RAW BRUSSELS SPROUTS QUINOA SALAD

• Add about 4 tablespoons of dressing to the salad and toss to coat.  Taste for seasoning and if it needs more dressing, add it one tablespoon at a time.  This makes more dressing than you'll need for one salad, but you can use the remainder on other salads or to top chicken, fish or steamed or roasted vegetables.

Nutrition

Calories: 376kcal | Carbohydrates: 37g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 276mg | Potassium: 381mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4.4% | Vitamin C: 24.1% | Calcium: 10.5% | Iron: 15.6%

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