Introduction
Remember those cozy holiday gatherings, the ones filled with laughter, warm hugs, and that irresistible spread of delicious food? There’s something about a fresh, vibrant salad that just brightens up any table, isn’t there? Well, get ready to fall in love with a new favorite that brings all those happy vibes to your kitchen in minutes. This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette is not just a salad; it’s a little burst of sunshine, a perfect sidekick for any meal, and surprisingly, ridiculously easy to whip up!
Why You’ll Love This Recipe
- Super Fast: Seriously, from start to finish, you’ll have this ready in less time than it takes to pick your favorite show to binge.
- Effortlessly Easy: No fancy knife skills needed here! We’re talking simple chopping and whisking.
- Perfect for Gifting (or Sharing!): If you’re bringing a dish to a potluck or want to share some homemade goodness, this travels like a dream.
- A Crowd-Pleaser for Sure: Even the pickiest eaters have been known to rave about this salad. The textures and flavors are just that good!
Ingredients
Let’s gather our goodies! These are all simple things you might already have hanging out in your pantry and fridge.
- 1 lb Brussels sprouts: The star of our show! We want them trimmed and thinly sliced or shaved. You can totally buy them pre-shredded to save even more time.
- ½ cup shredded sharp cheddar cheese: Because cheese makes everything better, right? Sharp cheddar gives it a nice little bite.
- ⅓ cup dried cranberries: These little gems add a pop of sweetness and a lovely chewiness.
- ¼ cup sliced almonds, toasted: Toasted almonds bring that satisfying crunch and a nutty depth. You can toast them yourself in a dry skillet for a few minutes until fragrant.
- 2 tbsp olive oil: Our liquid gold for the vinaigrette.
- 1 tbsp apple cider vinegar: For that essential tanginess that balances everything out.
- 1 tbsp honey: This is where the magic starts!
- ½ tsp hot sauce (adjust to taste): Here’s our little secret for that kick! Start with a little, you can always add more.
- ½ tsp Dijon mustard: It adds a subtle complexity and helps emulsify our dressing.
- Salt and black pepper to taste: The classic finishing touches.
How to Make It
Alright, let’s get cooking! This is going to be so fun and rewarding.
- Bring it all together: Grab a big bowl. This is where all the goodness will mingle. Toss in your shaved Brussels sprouts, the shredded cheddar cheese, the sweet dried cranberries, and those crunchy toasted almonds. Give them a quick, gentle stir.
- Whisk up the magic dressing: In a smaller bowl, let’s make our irresistible vinaigrette. Whisk together the olive oil, apple cider vinegar, honey, that little bit of hot sauce for a zing, and the Dijon mustard. Keep whisking until it’s all nicely combined.
- Season with love: Now, taste that dressing! Does it need a pinch of salt? A little more pepper? Adjust it until it makes your taste buds sing.
- Dress for success: Pour that vibrant vinaigrette right over your Brussels sprout mixture in the big bowl.
- Toss with care: Gently toss everything together. You want to make sure every single sprout, cranberry, and almond gets coated in that delicious dressing. No need to manhandle it – a gentle mix is perfect.
- Serve and enjoy! This salad is best enjoyed right away when the sprouts are crisp and fresh. Dig in!
Substitutions & Additions
Feeling creative? This recipe is a fantastic base for your own personal touches!
- Cheese: Don’t have cheddar? Try crumbled feta for a briny kick, or maybe some finely grated Parmesan for a nutty, salty punch.
- Nuts: Pecans or walnuts would be delightful substitutions for the almonds. Just make sure they’re toasted for the best flavor!
- Dried Fruit: Raisins or dried cherries could swap in for the cranberries if that’s what you have on hand.
- A Little Something Extra: For an even more robust flavor, consider adding some finely chopped red onion or a sprinkle of fresh parsley. A little bit of crumbled cooked bacon would also be an amazing savory addition!
- Vinaigrette Spice: If you love heat, feel free to amp up the hot sauce! Or, try a pinch of red pepper flakes for a different kind of warmth.
Tips for Success
A few little pointers to make this salad absolutely perfect every time.
- Shaving the Sprouts: If you’re not using pre-shredded sprouts, the easiest way to get them nice and thin is to use a mandoline (carefully!) or a food processor with a slicing attachment. If you’re doing it by hand with a knife, just slice them as thinly as you can. It doesn’t have to be perfect!
- Toasting Almonds: Don’t skip this step if you can help it! Toasting brings out a wonderful nutty flavor and a much better crunch. Just toss them in a dry skillet over medium heat for a few minutes, stirring frequently, until they’re golden and fragrant. Watch them closely, they can burn fast!
- Make Ahead: You can shave the Brussels sprouts and toast the almonds a day in advance. Store them separately in airtight containers in the refrigerator. Whisk up the dressing and store it in a small jar. When you’re ready to serve, just combine everything and toss.
- Don’t Over-Toss: A gentle toss is all you need to coat everything without bruising the sprouts too much.
How to Store It
Got leftovers? Lucky you!
This salad is definitely best enjoyed fresh, but if you do have some left, you can store it in an airtight container in the refrigerator for up to 1-2 days. The sprouts might soften a bit over time, but it will still be tasty! I like to give it a little stir before serving again.
FAQs
Can I make this salad ahead of time?
Yes! You can prepare the shaved Brussels sprouts and the vinaigrette a day in advance. Store them separately in airtight containers in the fridge. Toss everything together just before serving.
Is this salad vegan-friendly?
You can easily make this salad vegan by substituting the honey with agave nectar or maple syrup in the vinaigrette. Ensure your hot sauce is also vegan.
What if I don’t have hot sauce?
No worries! You can omit the hot sauce, or add a pinch of red pepper flakes to the vinaigrette for a different kind of warmth and spice.
Shaved Brussels Sprout Salad with Hot Honey Vinaigrette
A quick, easy, and delicious shaved Brussels sprout salad with a spicy-sweet hot honey vinaigrette, perfect as a side dish or for potlucks.
Equipment
- Large bowl
- Small bowl
- Whisk
- Skillet for toasting almonds
- Mandoline optional, for shaving sprouts
- Food processor optional, with slicing attachment for shaving sprouts
- Knife
- Cutting board
- Airtight container for storage
- jar for storing dressing
Ingredients
Main ingredients
- 1 lb Brussels sprouts trimmed and thinly sliced or shaved
- 0.5 cup shredded sharp cheddar cheese
- 0.33 cup dried cranberries
- 0.25 cup sliced almonds toasted
Hot Honey Vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 0.5 tsp hot sauce adjust to taste
- 0.5 tsp Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Grab a big bowl. This is where all the goodness will mingle. Toss in your shaved Brussels sprouts, the shredded cheddar cheese, the sweet dried cranberries, and those crunchy toasted almonds. Give them a quick, gentle stir.
- In a smaller bowl, let's make our irresistible vinaigrette. Whisk together the olive oil, apple cider vinegar, honey, that little bit of hot sauce for a zing, and the Dijon mustard. Keep whisking until it's all nicely combined.
- Now, taste that dressing! Does it need a pinch of salt? A little more pepper? Adjust it until it makes your taste buds sing.
- Pour that vibrant vinaigrette right over your Brussels sprout mixture in the big bowl.
- Gently toss everything together. You want to make sure every single sprout, cranberry, and almond gets coated in that delicious dressing. No need to manhandle it – a gentle mix is perfect.
- Serve and enjoy! This salad is best enjoyed right away when the sprouts are crisp and fresh. Dig in!
Notes
This salad is best enjoyed fresh. If you have leftovers, store in an airtight container in the refrigerator for up to 1-2 days. The sprouts might soften a bit over time, but it will still be tasty! Give it a little stir before serving again. For a vegan option, substitute honey with agave nectar or maple syrup. Ensure hot sauce is also vegan. If you don't have hot sauce, omit it or use red pepper flakes.