Almond Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when they get a chance to soak up a bright, tangy dressing — and this salad delivers exactly that. Crisp apple slices and chewy dried cranberries add sweetness and texture, while thinly sliced shallot gives it a little bite that keeps every forkful interesting. The honey-ginger dressing is the real star: apple cider vinegar, fresh grated ginger, and a pinch of turmeric come together into something bold, warming, and just a little unexpected. Many salads in this style lean on nuts for crunch, but this one skips them entirely and still has plenty of textural contrast from the shaved sprouts and apple. A short ten-minute rest after tossing is the small but important step that transforms everything — the sprouts soften just enough to lose any bitterness while still holding their shape. It's the kind of salad that works as a weeknight side or a dish you'd proudly bring to a dinner party without any modifications needed.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 large crisp apple (such as honeycrisp or granny smith), cored and thinly sliced
- 1 medium shallot, very thinly sliced
- ⅓ cup dried cranberries, unsweetened or honey-sweetened
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the stem end from each Brussels sprout, then use a sharp knife or mandoline to shave them into thin slices, about 1/8 inch thick. Transfer to a large mixing bowl and separate any leaves that are still clumped together.
- 2
Add the sliced apple, shallot, and dried cranberries to the bowl with the shaved Brussels sprouts.
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