Emulsifier 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 refreshing and deeply satisfying. The short rest time after tossing is the secret — it lets the sprouts soften just enough to lose any bitterness while soaking up every drop of that golden dressing. Many store-bought dressings and packaged salads sneak in emulsifiers like lecithin or polysorbates to keep things shelf-stable, so making your own from scratch is genuinely the easiest way to stay clear of them. Here, the dressing is simply whisked together from apple cider vinegar, extra-virgin olive oil, honey, fresh ginger, and turmeric — nothing processed, nothing hidden. The turmeric adds a warm, earthy undertone that plays beautifully against the tartness of the vinegar and the sweetness of the apple. A handful of roughly chopped parsley scattered over the top at the end adds a pop of color and a clean, herby finish. This is the kind of salad that converts Brussels sprout skeptics on the first bite.
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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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