Citrus Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
This shaved Brussels sprout salad is the kind of dish that looks impressive on the table but comes together with minimal effort and a handful of everyday ingredients. Thin ribbons of raw Brussels sprouts get tossed with crisp apple slices, sweet-tart dried cranberries, and delicate shallot for a salad that's crunchy, fresh, and genuinely satisfying. The honey-ginger dressing is where the magic happens — apple cider vinegar brings the brightness you'd normally expect from citrus, while fresh ginger and a pinch of turmeric add warmth and depth without any lemon or lime in sight. That makes this a smart pick when you need bold, lively flavor but have to skip anything from the citrus family entirely. Letting the dressed salad rest for ten minutes is a small but important step — it softens the sprouts just enough so they go from raw and sharp to tender and silky while still holding their bite. A scatter of fresh parsley at the end keeps things feeling vibrant and a little herbaceous. It's the kind of salad that converts Brussels sprout skeptics on the first forkful.
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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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