If you’re searching for a vibrant, flavorful, and unexpectedly addictive side dish or light meal, look no further than this Shaved Brussels Sprout Salad with Hot Honey Vinaigrette. This recipe transforms humble Brussels sprouts into a show-stopping salad, offering a sensational balance of sweet, savory, and spicy notes. It’s an ideal choice for anyone looking to incorporate more vegetables into their diet in a truly delicious way, perfect for pairing with a variety of main courses or enjoying on its own.
Key Ingredients for Shaved Brussels Sprout Salad with Hot Honey Vinaigrette
For the Salad:
- 1 ½ pounds Brussels Sprouts, trimmed and very thinly sliced or shaved (a mandoline is excellent for this)
- ½ cup Pecans, roughly chopped (or walnuts for a slightly different texture)
- ½ cup Dried Cranberries, (or dried cherries for a sweeter burst)
- ¼ cup crumbled Feta Cheese, (or goat cheese for a creamier, tangier alternative)
For the Hot Honey Vinaigrette:
- ¼ cup Olive Oil, extra virgin for best flavor
- 2 tablespoons Apple Cider Vinegar, (or white wine vinegar for a milder tang)
- 2 tablespoons Hot Honey, (store-bought or homemade – see tips below for making your own!)
- 1 tablespoon Dijon Mustard, (for emulsification and a pungent kick)
- 1 small Clove Garlic, minced (or ¼ teaspoon garlic powder)
- Salt and freshly ground Black Pepper, to taste
How to Make Shaved Brussels Sprout Salad with Hot Honey Vinaigrette:
This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette is incredibly easy, delicious, and deeply satisfying, offering a delightful twist on a classic side. Its simplicity belies its incredible flavor profile, with the creamy feta and crunchy pecans perfectly complementing the tender-crisp sprouts. Best of all, it comes together in just about 15-20 minutes, making it a perfect last-minute addition to any meal.
Step-by-Step Instructions:
- Prepare the Brussels Sprouts: Begin by trimming the tough ends of the Brussels sprouts. If you have a mandoline, carefully slice them as thinly as possible. If not, use a sharp chef’s knife to cut them into very fine ribbons. Place the shaved Brussels sprouts in a large mixing bowl.
- Toast the Pecans (Optional but Recommended): For enhanced flavor, spread the chopped pecans on a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool. Add the toasted pecans and dried cranberries to the bowl with the shaved Brussels sprouts.
- Make the Hot Honey Vinaigrette: In a small bowl or jar, combine the olive oil, apple cider vinegar, hot honey, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is well-emulsified. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: Pour about half of the hot honey vinaigrette over the Brussels sprouts, pecans, and cranberries. Toss gently to combine, ensuring all ingredients are lightly coated. You can add more dressing if desired, but avoid over-dressing which can make the salad soggy.
- Serve: Transfer the Shaved Brussels Sprout Salad with Hot Honey Vinaigrette to a serving platter or individual bowls. Sprinkle with the crumbled feta cheese before serving. Enjoy immediately, or let it sit for 15-30 minutes for the flavors to meld, especially if you like your Brussels sprouts slightly softened by the dressing.
Why You’ll Love This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette:
You’ll adore this Shaved Brussels Sprout Salad with Hot Honey Vinaigrette for its incredible flavor transformation! The main highlight is undeniably that perfectly balanced sweet heat from the hot honey vinaigrette, which beautifully complements the slightly bitter notes of the shaved Brussels sprouts. Beyond the taste, making this salad at home is incredibly cost-effective compared to buying pre-made salads, offering fresh, wholesome ingredients without the hefty price tag.
The crunchy pecans, chewy dried cranberries, and creamy feta aren’t just toppings; they’re essential flavor bombs that elevate every bite. If you enjoyed our Roasted Brussels Sprouts with Balsamic Glaze, you absolutely must try this lighter, brighter version. Go on, give this delightful Shaved Brussels Sprout Salad with Hot Honey Vinaigrette a try tonight – your taste buds will thank you!
What to Serve Shaved Brussels Sprout Salad with Hot Honey Vinaigrette With:
This versatile Shaved Brussels Sprout Salad with Hot Honey Vinaigrette pairs beautifully with a variety of dishes. Its bright, zesty, and slightly spicy profile makes it an excellent counterpoint to richer meals.
- Grilled Chicken or Fish: The hot honey vinaigrette complements the smoky flavors of grilled meats. Try it with a simple grilled salmon or a lemon-herb chicken breast.
- Roasted Pork Loin: The sweetness of the hot honey cuts through the richness of pork, creating a harmonious meal.
- Hearty Grain Bowls: Add it as a vibrant component to a quinoa or farro bowl, topped with some roasted sweet potatoes and a sprinkle of pumpkin seeds for a complete vegetarian meal.
- Soup or Sandwich: A light and refreshing side to a hearty bowl of tomato soup or a classic turkey sandwich.
- Holiday Feasts: A fantastic alternative to heavier vegetable dishes during Thanksgiving or Christmas, offering a fresh, zippy flavor amidst traditional fare.
- Wine Pairing: A crisp Sauvignon Blanc or a light-bodied Pinot Noir would complement the salad’s flavors nicely.
Top Tips for Perfecting Shaved Brussels Sprout Salad with Hot Honey Vinaigrette:
To elevate your Shaved Brussels Sprout Salad with Hot Honey Vinaigrette from good to absolutely unforgettable, keep these expert tips in mind:
- Mandoline for the Win: The key to a truly fantastic shaved Brussels sprout salad is getting the sprouts paper-thin. A mandoline slicer is your best friend here. It ensures even, uniform slices which means a better texture and more surface area for the dressing to adhere to. If you don’t have one, a very sharp chef’s knife and patience will work, but aim for the thinnest possible cuts.
- Don’t Skip the Toasting: While optional, toasting the pecans (or any nuts you use) brings out their natural oils and deepens their flavor, adding an extra layer of nutty richness and crunch that makes a huge difference. Just keep an eye on them, as they can burn quickly!
- Hot Honey Hack (Homemade Version): No hot honey? No problem! Simply warm regular honey slightly (microwave for 10-15 seconds) and stir in a pinch of cayenne pepper or a few drops of your favorite hot sauce until well combined. Start with a small amount and taste, adding more spice if you prefer.
- Preventing a Soggy Salad: Brussels sprouts are sturdy, but still, don’t drench your salad in dressing immediately. Start with about half the vinaigrette, toss, then add more if needed. You can always add more, but you can’t take it away!
- Ingredient Substitutions:
- Nuts: Walnuts, slivered almonds, or pumpkin seeds (pepitas) can replace pecans.
- Dried Fruit: Dried cherries, golden raisins, or chopped dried figs work well instead of cranberries.
- Cheese: Goat cheese or even finely grated Parmesan can be delightful alternatives to feta.
- Vinegar: White wine vinegar or champagne vinegar can be swapped for apple cider vinegar.
- Common Mistakes to Avoid:
- Too Thick Slices: This results in a chewy, less appealing texture. Take the time to get them thin.
- Not Washing Properly: Ensure your Brussels sprouts are clean, as dirt can hide between the leaves.
- Over-Dressing: As mentioned, this leads to a soggy salad. Add gradually.
- Skipping Resting Time: While delicious immediately, letting the salad sit for 15-30 minutes allows the flavors to meld and the sprouts to slightly soften, enhancing the overall experience.
Storing and Reheating Tips:
This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette holds up surprisingly well, especially if you dress it just before serving.
- Storage (Undressed): If you anticipate leftovers or are making it ahead, it’s best to store the shaved Brussels sprouts, pecans, and cranberries in one airtight container, and the hot honey vinaigrette separately in another. This way, the sprouts remain crisp. Stored this way, the components will stay fresh for up to 3-4 days in the refrigerator.
- Storage (Dressed): Once dressed, the salad will start to soften. It’s still delicious the next day, but the texture will be less crisp. Store any dressed leftovers in an airtight container in the refrigerator for up to 2-3 days. While still edible beyond that, the texture will degrade.
- Reheating: This is a cold salad and does not require reheating. In fact, reheating would likely compromise the texture of the shaved Brussels sprouts. Serve it chilled or at room temperature.
- Freezing: This salad is not suitable for freezing. The high water content of the Brussels sprouts and the delicate nature of the vinaigrette would result in a mushy, unappetizing texture upon thawing.
Final Thoughts:
This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette truly is a testament to how simple ingredients, when paired thoughtfully, can create a dish that is far greater than the sum of its parts. It’s fresh, vibrant, full of texture, and that unexpected kick from the hot honey vinaigrette makes it utterly irresistible. Whether you’re a long-time Brussels sprout lover or a skeptical newcomer, this salad is guaranteed to change the way you think about this often-misunderstood vegetable. Give it a try, and prepare to be amazed by this sweet and spicy masterpiece!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Shaved Brussels Sprout Salad with Hot Honey Vinaigrette FAQs:
Q: Can I make the hot honey vinaigrette ahead of time?
A: Absolutely! The hot honey vinaigrette can be made up to 5-7 days in advance and stored in an airtight jar in the refrigerator. Just give it a good shake or whisk before using, as the ingredients may separate.
Q: Are there any substitutions for the Brussels sprouts?
A: While it won’t be a Brussels sprout salad, you could technically use very thinly sliced cabbage (green or red) or kale, but the flavor and texture will be different. For the best experience, stick with Brussels sprouts.
Q: My Brussels sprouts are too bitter. What can I do?
A: Often, bitterness in Brussels sprouts is reduced by cooking, but in a raw salad, it can sometimes be more noticeable. Ensure you’re using fresh, firm sprouts. Rinsing the shaved sprouts in cold water and drying them thoroughly before dressing can also help. The sweetness of the dressing and cranberries, along with the feta, usually balances any bitterness effectively.
Q: Can I add protein to make this a main course?
A: Yes, this salad makes an excellent main course! Top it with grilled chicken, pan-seared salmon, crispy tofu, or even some hard-boiled eggs for a complete and satisfying meal.
Q: What if I don’t like spicy food?
A: If you’re not a fan of heat, you can simply use regular honey instead of hot honey in the vinaigrette. The salad will still be delicious with a sweet and tangy profile, just without the spicy kick.
Q: How do I select good Brussels sprouts?
A: Look for Brussels sprouts that are bright green, firm to the touch, and tightly closed. Avoid any with yellowed leaves, black spots, or those that feel soft or squishy.