Black Pepper Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, sweet-tart cranberries, and a bright honey-ginger dressing come together in a salad that feels both fresh and deeply satisfying. The mandoline or knife work is the main event here — getting those sprouts paper-thin is what transforms them from bitter and tough into something tender and almost silky after a short rest in the dressing. That 10-minute marinating window is genuinely worth it, letting the apple cider vinegar and honey soften the sprouts just enough while the grated ginger and turmeric add warmth and a gorgeous golden hue. Avoiding black pepper doesn't mean sacrificing any complexity — the ginger brings its own gentle heat, and the layered sweet, tangy, and savory notes mean you won't miss a thing. Shallot adds a mild sharpness that ties the whole bowl together without overwhelming the other flavors. It's the kind of salad that works as a light lunch on its own or as a standout side next to roasted proteins, and it comes together with nothing more than a whisk and a sharp knife.
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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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