Beef Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Crisp, bright, and packed with unexpected depth, this shaved Brussels sprout salad is the kind of dish that converts skeptics at the first bite. Thin ribbons of raw sprouts tangle with sweet-tart apple slices, paper-thin shallot, and chewy dried cranberries for a combination that hits every note — crunchy, tangy, a little sweet, and genuinely satisfying. The honey-ginger dressing is where the magic really happens: apple cider vinegar and fresh grated ginger bring a lively kick, while honey smooths everything out and a pinch of turmeric adds a warm, golden hue. Letting the dressed salad rest for ten minutes is a small step that makes a big difference, giving the sprouts just enough time to soften and soak up all that flavor without going limp. Every ingredient here is naturally plant-forward and free from any meat-based additions, so there's no need to scan labels or swap anything out — it's simply built that way from the start. This works beautifully as a standalone lunch, a vibrant side for a holiday spread, or a make-ahead salad that actually holds up well as it sits.
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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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