Eosinophilic Esophagitis Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing

Shaved raw Brussels sprouts are the unexpected star here, sliced paper-thin so they turn tender and almost silky once the bright, tangy dressing has a few minutes to work its magic. Crisp apple slices add a juicy sweetness, while chewy dried cranberries and delicate shallot rounds give every forkful real depth and texture. The honey-ginger dressing pulls everything together beautifully — apple cider vinegar for brightness, a touch of turmeric for warmth, and just enough olive oil to make it feel luxurious without being heavy. For anyone managing eosinophilic esophagitis, finding flavorful recipes that avoid common trigger foods like dairy, wheat, soy, eggs, nuts, and seafood can feel like a constant puzzle — and this salad sidesteps all of them using nothing but whole, straightforward ingredients. The short rest time after tossing is a small but important step, letting the sprouts soften just enough to eat comfortably without any cooking required. A scatter of fresh parsley at the end is optional but adds a lovely herby finish if you have it on hand. This is the kind of salad that genuinely earns a spot in the regular rotation.

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