Celery Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing

Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when dressed and left to rest for a few minutes — no cooking required, just a sharp knife or mandoline and a little patience. Crisp apple slices bring sweetness and crunch, while thinly sliced shallot and chewy dried cranberries add layers of flavor that make every forkful interesting. The honey-ginger dressing is the real star here: apple cider vinegar, fresh grated ginger, a touch of turmeric, and a drizzle of honey come together into something bright, warming, and just a little unexpected. Because the whole dish is built from whole, straightforward produce and pantry staples, there's no need to scrutinize labels for hidden vegetable blends or pre-mixed seasonings that sometimes sneak in unwanted ingredients. Tossing everything together and letting it sit for ten minutes is the only trick you need — the sprouts soften just enough to lose any bitterness while holding their satisfying texture. It works beautifully as a light lunch on its own or alongside roasted proteins for a dinner that feels both fresh and a little fancy.

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