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Gourmet Cooking at Home!

Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

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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.

 

 

a wooden bowl filled with trimmed brussels sprouts.

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.

 

Methods for how to shave brussels sprouts for shaved brussels sprouts recipe.

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.

Food processor method for shredded brussels sprouts salad.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.

 a cup of uncooked quinoa for cranberry quinoa salad

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.

cooked, fluffed quinoa for shredded brussels sprouts salad

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.

steps to making the dressing for shaved brussels sprouts recipe.

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.

 

combining the raw brussels sprouts cranberry quinoa salad in a bowl.

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.

 

Serving the raw brussels sprouts cranberry quinoa salad in a wooden bowl.

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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4.34 from 3 votes

Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

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

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: 220IU | Vitamin C: 19.9mg | Calcium: 105mg | Iron: 2.8mg

Pin “Shaved Brussels Sprouts Quinoa Bowl” For Later!

 

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Grains// Salads// Vegan/Vegetarian13 Comments

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Comments

  1. Maike says

    May 27, 2019 at 1:19 PM

    This salad looks absolutely stunning and perfect for summer. And you’re right about all of our tastes evolving over time. I remember Brussel sprouts as a sad looking side dish we ate on Thanksgiving and Christmas. This is SO much better!!!! 🙂 I can’t wait to try this recipe very soon. Sort of unrelated, but I just love your food photography.

    Reply
    • Lisa says

      May 27, 2019 at 6:28 PM

      I’m glad you like it Maike! This salad has long been a fave with our family. As far as my photography, I’ve been working on it for years… and thankfully it has improved.

      Reply
  2. Pat Stoddard says

    January 26, 2019 at 1:39 PM

    I served this salad with pork spareribs last night and our 6 year old granddaughter murmured, dinner is delicious. Mom loved it too, so I packed up a container of the salad and some ribs for them to take home for another meal. Even Bud, my partner, raved about it. I used red quinoa and I sautéed it in a smidge of oil for 5 minutes before adding the water.

    Reply
    • Lisa says

      January 27, 2019 at 1:16 PM

      Pat, I’m so happy to hear that your family enjoyed it. Love the tip on sauteeing in oil before adding water — that’s very much like the way I make my rice pilafs. Will have to try your method.

      Reply
  3. Beth says

    May 17, 2017 at 12:37 PM

    I bought a box of quinoa a while ago but still haven’t used it. I know my husband will make some comment that will aggravate me! 🙂 This may be the recipe to try it with! He loves sprouts and all the rest of the ingredients! Thanks for sharing, Lisa!

    Reply
    • Lisa says

      May 17, 2017 at 4:17 PM

      Well, you’ll have to let me know what he thinks….

      Reply
  4. Elaine @ Dishes Delish says

    May 17, 2017 at 12:06 PM

    This dish looks delicious and my hubby would love it! I agree, we do change over the years with our cooking, tastes, etc! Beautiful photos!!

    Reply
  5. Bintu - Recipes From A Pantry says

    May 17, 2017 at 11:17 AM

    Brussels sprouts are amazing and mixed with quinoa this must be one of the healthiest bowls of food I have seen for a while

    Reply
    • Lisa says

      May 17, 2017 at 11:48 AM

      Brussels sprouts got a bad rap for a long time, but we love them!

      Reply
  6. Ali from Home & Plate says

    May 17, 2017 at 11:04 AM

    Eating quinoa is difficult for members of my family. The idea of adding these ingredients to amp up the flavor is perfect. Healthy grains with all the yummy extras. Saving this dish for summer. Yum.

    Reply
    • Lisa says

      May 17, 2017 at 11:47 AM

      LOL – I get it! Hope you enjoy it!

      Reply
  7. Kelly @ trial and eater says

    May 17, 2017 at 11:00 AM

    I still remember the first time I tried quinoa. It was one of those things I thought I would hate but knew I should try – luckily I was wrong about hating it 🙂 These flavors all look delicious and so healthy together in one bowl!

    Reply
    • Lisa says

      May 17, 2017 at 11:46 AM

      Thank you, Kelly! Definitely healthy, but really very tasty and satisfying, too!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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