Shaved Brussels Sprout Salad with Hot Honey Vinaigrette Recipe

Tired of the same boring, soggy salads that leave you unsatisfied? I’ve been there too. This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette is about to change your salad game forever delivering a perfect balance of crisp texture, sweet heat, and nutritional power that will have you coming back for seconds.

As a culinary artist who’s spent years developing recipes that bring people together, I can confidently say this Brussels sprout salad has become a standout favorite among my friends and family. The secret lies in the technique of shaving the sprouts to transform their sometimes intimidating nature into delicate, crunchy ribbons that absorb the spicy-sweet vinaigrette beautifully.

In this guide, I’ll walk you through everything from selecting the freshest Brussels sprouts to creating that addictive hot honey vinaigrette that makes this dish irresistible. You’ll also find helpful tips for meal prep, dietary adaptations, and perfect pairings to make this salad the star of your table.

Why This Brussels Sprout Salad Recipe Works

This isn’t just any Brussels sprout salad it’s a carefully crafted combination of flavors and textures that delivers on multiple levels:

• Uses raw Brussels sprouts for maximum nutritional value and incredible crunch
• Features a hot honey vinaigrette that balances sweet, spicy, and tangy notes perfectly
• Comes together in under 20 minutes for a quick weeknight side or lunch
• Holds up well for meal prep, actually improving in flavor as it sits
• Works equally well as a holiday table showstopper or everyday healthy meal

Choosing the Right Brussels Sprouts

Best Brussels Sprouts for This Recipe

For the perfect Brussels sprout salad, look for smaller, tightly packed sprouts. These tend to have a sweeter flavor and more tender texture when eaten raw. The smaller sprouts also make the shaving process easier and create more delicate ribbons in your salad.

Buying Tips

When shopping for Brussels sprouts, look for bright green heads that feel firm and heavy for their size. Avoid any with yellowing leaves, brown spots, or loose, open leaves these are signs of age. If possible, buy them still attached to the stalk for maximum freshness.

Substitutions

If Brussels sprouts aren’t available, you can substitute with:

• Napa cabbage for a similar crunchy texture
• Kale (remove stems and slice thinly)
• Broccoli stems, peeled and julienned

Ingredients & Prep for Brussels Sprout Salad

Salad Ingredients:

• 1 pound fresh Brussels sprouts, trimmed
• 1/2 cup sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1 medium apple, thinly sliced (Honeycrisp or Pink Lady work well)
• 2 tablespoons minced shallot

Hot Honey Vinaigrette Ingredients:

• 3 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Brussels Sprout Prep Essentials

The key to this salad is properly shaving the Brussels sprouts. You have three options:

1. Food Processor: Use the slicing attachment for the quickest method
2. Mandoline: For the thinnest, most consistent shavings (use the guard for safety!)
3. Sharp Knife: Halve sprouts lengthwise, place flat side down, and slice as thinly as possible

After shaving, place the Brussels sprouts in a large bowl and massage them gently with your hands for 1-2 minutes. This helps break down the fibers slightly, making them more tender while maintaining their crunch.

Step-by-Step Brussels Sprout Salad Instructions

Pre-Cooking Brussels Sprout Prep

1. Rinse Brussels sprouts thoroughly under cold water
2. Trim off tough stem ends and remove any damaged outer leaves
3. Shave Brussels sprouts using your preferred method (food processor, mandoline, or knife)
4. Place shaved sprouts in a large bowl and massage gently for 1-2 minutes
5. Toast almonds in a dry skillet over medium heat until golden and fragrant (about 3-5 minutes), watching carefully to prevent burning

Creating the Hot Honey Vinaigrette

1. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth
2. Add red pepper flakes, salt, and pepper
3. Slowly drizzle in olive oil while whisking continuously to emulsify
4. Taste and adjust seasoning as needed the dressing should have a noticeable sweet heat

Assembling the Brussels Sprout Salad

1. Add sliced apple, dried cranberries, toasted almonds, and minced shallot to the bowl with the shaved Brussels sprouts
2. Pour about half the dressing over the salad and toss thoroughly to coat
3. Add the crumbled feta and gently fold to incorporate
4. Add more dressing as needed, reserving any extra to serve on the side

Serving Brussels Sprout Salad

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld and the Brussels sprouts to soften slightly. This salad can be enjoyed immediately but actually improves if made a few hours ahead.

Pro Tips for Perfect Brussels Sprout Salad

Avoiding Common Brussels Sprout Mistakes

• Don’t skip the massage: Taking a minute to massage the shaved sprouts makes a huge difference in texture
• Season adequately: Raw Brussels sprouts need proper seasoning don’t be shy with salt and pepper
• Balance the sweetness: The hot honey vinaigrette should balance sweet, tangy, and spicy adjust to your preference

Tool Recommendations

• A sharp chef’s knife or mandoline makes shaving the sprouts much easier
• Use a large bowl for mixing the shaved sprouts have more volume than you might expect
• Mason jars are perfect for storing extra dressing

Storage & Make-Ahead Tips

Unlike most dressed salads, this Brussels sprout salad actually holds up well for 1-2 days in the refrigerator. The sturdy nature of Brussels sprouts means they won’t wilt quickly once dressed. If making ahead, consider adding the apple and almonds just before serving to maintain their texture.

Brussels Sprout Salad Flavor Variations

Seasonal Twists

• Fall Harvest: Add roasted butternut squash cubes and pepitas
• Summer Version: Include fresh blueberries and substitute goat cheese for feta
• Winter Holiday: Add pomegranate seeds and pistachios for festive color

Dietary Adaptations

• Vegan: Omit feta cheese or substitute with a plant-based alternative; use maple syrup instead of honey
• Paleo/Whole30: Use compliant honey and omit cheese; add diced avocado for creaminess
• Nut-Free: Replace almonds with roasted sunflower or pumpkin seeds

International Flavors

• Mediterranean: Add kalamata olives, sun-dried tomatoes, and oregano to the dressing
• Asian-Inspired: Use rice vinegar, sesame oil, and ginger in the dressing; top with mandarin oranges and sesame seeds
• Mexican Twist: Add cumin and lime juice to the dressing; top with pepitas and diced jicama

Brussels Sprout Salad Pairing Guide

This Brussels sprout salad makes a perfect accompaniment to hearty mains like Creamy Sweet Potato & Spinach Casserole or works as a standalone lunch when you want something nutritious yet satisfying. For a complete meal, try serving it alongside my Fall Harvest Pasta for a seasonal feast.

Brussels Sprout Salad FAQs

Can I make this Brussels sprout salad ahead of time?
Yes! This salad actually improves with a little time to marinate. You can prepare it up to 24 hours in advance, though I recommend adding the almonds just before serving to maintain their crunch.

My family doesn’t like spicy food. Can I modify the hot honey vinaigrette?
Absolutely. You can reduce or omit the red pepper flakes entirely for a sweet honey vinaigrette that’s still delicious. Start with just a pinch if you want minimal heat.

Do I have to use raw Brussels sprouts?
Raw Brussels sprouts provide the best texture for this salad, but if you prefer them slightly cooked, you can blanch them for 30 seconds in boiling water, then immediately plunge into ice water before shaving.

How long will leftovers keep?
This salad will keep well in the refrigerator for 2-3 days. The flavors actually continue to develop, though the almonds may soften over time.

Can I use pre-shredded Brussels sprouts from the store?
Yes, pre-shredded Brussels sprouts work well as a time-saver. You’ll need about 4-5 cups of shredded sprouts for this recipe. I still recommend giving them a quick massage before dressing.

Conclusion

This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette has become one of my signature dishes for good reason it transforms an often-misunderstood vegetable into a crave-worthy salad that even skeptics love. The contrast between the crisp Brussels sprouts, sweet-spicy dressing, and various mix-ins creates a symphony of textures and flavors that elevate this from a simple side to a memorable dish.

Whether you’re looking for a nutritious weekday lunch, a make-ahead option for meal prep, or a stunning addition to your holiday table, this Brussels sprout salad delivers on all fronts. The versatility of this recipe also makes it perfect for customizing based on seasonal ingredients or dietary preferences don’t be afraid to make it your own!

For more seasonal vegetable inspirations, be sure to check out my Crustless Cottage Cheese Breakfast Quiche or Squash and Kale Salad recipes. Each celebrates the natural flavors of fresh produce with creative, accessible preparations.

If you try this recipe, I’d love to see your results! Share your photos on Pinterest and let me know what variations you tried. Happy cooking!

Shaved Brussels Sprout Salad with Hot Honey Vinaigrette Recipe

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• Author: Michael
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Shaved Brussels Sprout Salad with Hot Honey Vinaigrette is a crisp, spicy-sweet dish that combines shaved sprouts, crunchy almonds, and tangy cheese for a bold, modern twist on a classic green salad.

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Ingredients

Scale 1x2x3x

1 lb Brussels sprouts, trimmed and thinly shaved

1/2 small red onion, thinly sliced

1/2 cup toasted sliced almonds

1/3 cup dried cranberries

1/3 cup grated Parmesan or Pecorino Romano cheese

Salt and pepper to taste

For the Hot Honey Vinaigrette:

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp hot honey (or regular honey + chili flakes)

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

Salt and black pepper to taste

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Instructions

1. Trim the ends of the Brussels sprouts and remove any tough outer leaves.

2. Using a sharp knife or food processor with a slicing blade, shave the Brussels sprouts thinly and place them in a large mixing bowl.

3. Add the sliced red onion, almonds, cranberries, and cheese to the bowl.

4. In a small jar or bowl, whisk together olive oil, vinegar, Dijon mustard, hot honey, garlic, red pepper flakes, salt, and black pepper until smooth.

5. Pour the vinaigrette over the salad and toss until everything is evenly coated.

6. Let sit for 10–15 minutes before serving to allow the flavors to meld.

Notes

For a vegan option, omit the cheese or substitute with a dairy-free variety.

Hot honey can be made by gently warming honey with a pinch of chili flakes.

This salad keeps well for up to 2 days in the fridge—perfect for meal prep.

Top with grilled chicken or roasted chickpeas for added protein.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 230
• Sugar: 9
• Sodium: 250
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 5
• Protein: 7
• Cholesterol: 10

Keywords: brussels sprout salad, hot honey vinaigrette, healthy salad, fall salad, spicy sweet salad, vegetarian