Artificial Flavors Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, and a handful of tart dried cranberries come together in a salad that feels both fresh and a little unexpected. The real star is the dressing — a quick whisk of apple cider vinegar, honey, fresh grated ginger, and a pinch of turmeric that brings warmth and brightness without a single drop of anything artificial. That ten-minute rest after tossing is a small but important step, giving the sprouts just enough time to soften and soak up every bit of that tangy-sweet dressing. Store-bought dressings and pre-made salad kits are notorious for sneaking in artificial flavors, so making everything from scratch here means you know exactly what's going in the bowl. The shallot adds a gentle bite that plays beautifully against the sweetness of the apple and cranberries, and a scatter of fresh parsley at the end keeps things feeling vibrant and clean. It's the kind of salad that works as a light lunch on its own or holds up as a standout side next to almost anything.
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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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