Gut Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely exciting, and pairing them with crisp apple slices and chewy dried cranberries gives you a combination of textures that keeps every bite interesting. The honey-ginger dressing is where this dish really earns its place — apple cider vinegar, fresh grated ginger, and a touch of turmeric work together to create something bright and warming at the same time. A short 10-minute rest after tossing lets the sprouts soften just enough to mellow their bite while soaking up all that tangy sweetness. For anyone focused on eating in a way that supports digestion, this salad is doing a lot of quiet work: fermented vinegar, fibrous brassicas, fresh ginger, and anti-inflammatory turmeric are all pulling their weight without a single processed ingredient in sight. The shallot adds a gentle savory depth that keeps the whole thing from tipping too sweet, and the optional parsley finishes it with a clean, herby lift. It comes together in one bowl with minimal prep, making it just as practical as it is nourishing.
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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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