Barley Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely craveable, and this one leans hard into that texture. Crisp apple slices and thinly sliced shallot add brightness and a little bite, while dried cranberries bring just enough sweetness to balance the whole thing out. The honey-ginger dressing is the real star — apple cider vinegar, olive oil, fresh grated ginger, and a touch of turmeric come together into something vibrant and a little unexpected. Letting the dressed salad rest for ten minutes is a small step that makes a big difference, softening the sprouts just enough so they absorb all that flavor without losing their satisfying crunch. Every ingredient here is naturally free of grain-based fillers or hidden additives, so there's no label-scanning required — just straightforward, whole-food cooking. It works beautifully as a side dish for a weeknight dinner or as a make-ahead lunch that actually holds up well. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!