Capsaicin Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when they get a chance to soak up a bright, tangy dressing — and that short 10-minute rest is the secret that transforms this salad from crunchy to genuinely craveable. Crisp apple slices and chewy dried cranberries add sweetness and texture in every bite, while thinly sliced shallot brings just enough savory depth to keep things interesting. The honey-ginger dressing does a lot of heavy lifting here: apple cider vinegar gives it a clean sharpness, a touch of turmeric adds warmth and a gorgeous golden hue, and the honey rounds everything out without tipping into overly sweet territory. For anyone navigating a sensitivity to capsaicin, this kind of salad can be tricky to find ready-made — so many dressings and prepared slaws sneak in pepper-derived ingredients or spice blends that are off the table. Every component here is naturally free of that concern, built entirely from produce, pantry staples, and fresh ginger for its gentle heat. It works beautifully as a light lunch on its own or alongside roasted proteins, and the whole thing comes together in one bowl with minimal cleanup.
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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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