Introduction

Remember those days when Brussels sprouts were… well, a little unloved? Thankfully, we’ve come a long way! This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette is a game-changer. It’s the kind of dish that makes you do a double-take and ask for the recipe, even if you’re the one who made it! It’s ridiculously simple, comes together in a flash, and tastes like sunshine with a little kick.

Why You’ll Love This Recipe

Fast: We’re talking under 15 minutes from start to finish. Perfect for busy weeknights!
Easy: No fancy techniques needed here. If you can chop and whisk, you’ve got this.
Giftable: While it’s best served fresh, the individual components can be prepped ahead, making assembly a breeze. Plus, it’s a fantastic side to bring to any potluck!
Crowd-Pleasing: Trust me, even the Brussels sprout skeptics will be asking for seconds. The sweet and spicy dressing is addictive!

Ingredients

Let’s gather our goodies. You probably have most of these hiding in your pantry already!

1 lb Brussels sprouts: The star of our show! Look for firm, bright green ones. You can buy them pre-shaved if you’re in a super-speedy mood, but shaving them yourself is easy and makes a big difference in texture.
½ cup shredded sharp cheddar cheese: Adds a lovely savory depth and creaminess.
⅓ cup dried cranberries: For that pop of sweet-tart flavor and chewy texture.
¼ cup sliced almonds, toasted: A delightful crunch! Toasting them brings out their nutty aroma – so worth it.
2 tbsp olive oil: Our base for the dressing. Extra virgin is always a good choice.
1 tbsp apple cider vinegar: Brings a bright, tangy note to balance the sweetness.
1 tbsp honey: The “honey” in our hot honey!
½ tsp hot sauce: This is where the magic happens! Adjust to your spice preference. I like starting with a medium-heat sauce.
½ tsp Dijon mustard: A little bit of Dijon adds a subtle tang and helps emulsify our dressing.
Salt and black pepper to taste: The essential seasonings to bring all the flavors together.

How to Make It

Get ready to whip up something delicious! It’s almost too easy.

Prep Your Sprouts: First things first, trim the tough ends off your Brussels sprouts. Then, you’ll want to slice them thinly. You can do this with a sharp knife on a cutting board, or if you have a mandoline (be careful!), it makes quick work of it. The thinner you shave them, the more tender the salad will be. Toss those beautiful ribbons into a large bowl.
Add the Good Stuff: To the bowl with your shaved Brussels sprouts, add the shredded cheddar cheese, dried cranberries, and those lovely toasted almonds. Give it a quick gentle toss just to get everything acquainted.
Whip Up the Dressing: In a separate small bowl or a jar, combine the olive oil, apple cider vinegar, honey, hot sauce, and Dijon mustard.
Whisk it Up: Grab a whisk and vigorously whisk everything together until it’s well combined and looks like a beautiful, emulsified dressing.
Season to Perfection: Now, taste that dressing! This is your chance to make it your perfect. Add a pinch of salt and a grind of black pepper. Want it spicier? Add another tiny dash of hot sauce. Not tangy enough? A little more vinegar.
Dress and Toss: Pour that glorious hot honey vinaigrette over your Brussels sprout mixture.
Gently Combine: Use your hands or a large spoon to gently toss everything together. You want to make sure every single sprout and piece of goodness is coated in that delicious dressing.
Serve and Enjoy! That’s it! This salad is best served right away while the sprouts are still crisp and vibrant.

Substitutions & Additions

This recipe is a fantastic starting point, but it’s also super forgiving and open to your personal touch! Here are a few ideas:

Nuts: If almonds aren’t your jam, try toasted walnuts, pecans, or even pumpkin seeds (pepitas) for a delicious crunch.
Cheese: Goat cheese, feta, or a crumbled blue cheese would be wonderful alternatives to cheddar.
Sweetness: Maple syrup can be used instead of honey for a slightly different flavor profile.
Spice: Experiment with different hot sauces – Sriracha, Frank’s RedHot, or even a smoky chipotle sauce can add a unique twist.
Add-ins: For extra texture and flavor, consider adding some thinly sliced red onion, chopped fresh parsley, or even some crumbled cooked bacon. A sprinkle of pomegranate seeds when in season would be stunning!

Tips for Success

A few little tricks can make this salad even more spectacular!

Shaving Technique: If you’re new to shaving Brussels sprouts, start with a sharp knife and take your time. You want thin, delicate ribbons, not chunky bits.
Toasting Almonds: Don’t skip toasting the almonds! It truly elevates their flavor and texture. You can toast them in a dry skillet over medium heat for a few minutes, watching them closely so they don’t burn, or spread them on a baking sheet and toast them in a 350°F (175°C) oven for about 5-7 minutes.
Dressing on the Side: If you’re making this ahead or want to ensure maximum crunch, you can keep the dressing separate and toss the salad just before serving. This is especially helpful if you’re transporting it.
Don’t Overdress: Start with half of the dressing and add more as needed. You want to coat everything, not drown it.

How to Store It

This salad is definitely at its best right after it’s made. The sprouts are crisp, and the dressing is perfectly mingled.

Leftovers: If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. The texture of the sprouts will soften over time, especially after being dressed. It’s usually good for 1-2 days.
Prep Ahead: You can shave the Brussels sprouts and store them in a sealed bag or container in the fridge for up to 2 days. You can also toast your almonds ahead of time. Keep the dressing separate in a sealed jar. This way, assembly takes mere minutes when you’re ready to eat!

FAQs

Got questions? We’ve got answers!

Can I make this salad ahead of time?

You can prep the components (shaved sprouts, toasted nuts, dressing) ahead of time and store them separately in the refrigerator. Toss everything together just before serving for the best texture.

Is the hot honey vinaigrette very spicy?

The spiciness depends on the hot sauce you use and how much you add. Start with ½ teaspoon of a medium-heat hot sauce and adjust to your liking. You can always add more, but you can’t take it away!

What kind of hot sauce is best?

Any hot sauce you love will work! Classic cayenne-based sauces like Frank’s RedHot or Tabasco are great. Sriracha adds a garlicky kick, and a smoky chipotle sauce can add another layer of flavor.

Shaved Brussels Sprout Salad with Hot Honey Vinaigrette

A ridiculously simple and quick shaved Brussels sprout salad with a sweet and spicy hot honey vinaigrette. Perfect for weeknights or potlucks, this salad is a crowd-pleaser even for sprout skeptics.

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Prep Time 10

Cook Time 5

Servings 4

Equipment

Sharp knife For shaving Brussels sprouts
Cutting board
Large bowl
Small bowl or jar For dressing
Whisk

Ingredients

Salad Ingredients

1 lb Brussels sprouts Trimmed and thinly sliced
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 Extra virgin recommended
1 tbsp apple cider vinegar
1 tbsp honey
0.5 tsp hot sauce Adjust to spice preference
0.5 tsp Dijon mustard
to taste salt
to taste black pepper

Instructions

Trim the tough ends off your Brussels sprouts and slice them thinly. Toss those beautiful ribbons into a large bowl.
To the bowl with your shaved Brussels sprouts, add the shredded cheddar cheese, dried cranberries, and toasted almonds. Give it a quick gentle toss.
In a separate small bowl or a jar, combine the olive oil, apple cider vinegar, honey, hot sauce, and Dijon mustard.
Grab a whisk and vigorously whisk everything together until it's well combined and emulsified.
Taste the dressing and season with salt and black pepper. Adjust spice or tanginess as desired.
Pour the hot honey vinaigrette over your Brussels sprout mixture.
Use your hands or a large spoon to gently toss everything together, ensuring everything is coated.
Serve and enjoy immediately.

Notes

For best results, serve immediately. Components can be prepped ahead and assembled just before serving for maximum crunch. Adjust spice level of dressing to your preference.