Artificial Food Coloring Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, and a zippy honey-ginger dressing make this salad one of those dishes that looks impressive but comes together with almost no effort. The short rest time after tossing is the secret — it lets the sprouts soften just enough to go from sharp and fibrous to tender and deeply flavorful without any cooking. Packaged salads and bottled dressings are notorious for sneaking in synthetic dyes, so making everything from scratch here means the gorgeous golden hue on that dressing comes entirely from a pinch of ground turmeric, nothing artificial. The dried cranberries are worth a quick label check at the store, since many brands add coloring — look for unsweetened or honey-sweetened varieties and you're good to go. Apple cider vinegar and fresh ginger give the dressing a bright, lively kick that balances the natural sweetness of the honey and fruit beautifully. A scatter of fresh parsley at the end adds a pop of color that's entirely the real deal. This is the kind of salad that converts Brussels sprout skeptics on the first bite.
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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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