BHA & BHT Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts might sound like a tough sell, but slicing them paper-thin transforms them into a tender, almost silky base that soaks up dressing beautifully. Crisp apple slices bring a bright sweetness, chewy dried cranberries add little bursts of tartness, and the honey-ginger dressing ties everything together with warmth and a gentle tang from apple cider vinegar. A pinch of turmeric gives the whole bowl a gorgeous golden glow without overpowering the other flavors. Avoiding BHA and BHT can be trickier than it sounds since those preservatives sneak into packaged dressings, dried fruits, and even some cooking oils — but this recipe is built entirely from whole, fresh ingredients and pantry staples you can easily source clean. The dressing comes together with a quick whisk, and that ten-minute rest at room temperature is the secret step that softens the sprouts just enough while letting every layer of flavor settle in. It works equally well as a light lunch on its own or as a standout side dish that holds up without wilting, making it a smart make-ahead option for gatherings.
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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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