Citric Acid Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when given a few minutes to soak up a good dressing, and this salad takes full advantage of that trick. Crisp apple slices and thinly sliced shallot add brightness and a little bite, while dried cranberries bring just enough sweetness to balance everything out. The honey-ginger dressing is where this recipe really shines — warm, slightly earthy from the turmeric, and rounded out with apple cider vinegar, which is one of the few tangy options that works well for people avoiding citric acid in its additive form. Many store-bought dressings and packaged salads sneak in citric acid as a preservative, so making this one from scratch means you stay in full control of every ingredient. A short rest after tossing is the only patience required — just ten minutes lets the sprouts relax and the flavors come together beautifully. Finish with a handful of fresh parsley if you have it, and you've got a salad that feels genuinely special without a lot of fuss.
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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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