Gelatin Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, and plump dried cranberries come together in a salad that feels fresh, vibrant, and genuinely exciting to eat. The honey-ginger dressing — built from apple cider vinegar, olive oil, fresh grated ginger, and a touch of turmeric — brings a bright, warming kick that ties every element together beautifully. A short ten-minute rest after tossing is the secret move here: the sprouts soften just enough to lose any bitterness while still holding a satisfying crunch. Many packaged dressings and store-bought salad kits sneak in unexpected additives, so making everything from scratch with these whole, straightforward ingredients keeps things clean and worry-free. Every component in this recipe is naturally plant-based and unfussy, so there's nothing to swap or second-guess. The thinly shaved sprouts and paper-thin shallot mean the dressing coats every strand evenly, making each forkful taste exactly as good as the last. It's the kind of salad that converts skeptics — the ones who think they don't like Brussels sprouts — on the very first bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!