Lactose Free 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 craveable, and pairing them with crisp apple slices and chewy dried cranberries gives you that perfect sweet-savory-crunchy trifecta. The honey-ginger dressing is where this dish really sings — apple cider vinegar brings brightness, a touch of turmeric adds warmth and a gorgeous golden hue, and fresh grated ginger ties it all together with a gentle kick. Everything here is naturally free of dairy in any form, so there's no swapping, substituting, or label-scanning required — just wholesome, vibrant ingredients doing their thing. A short 10-minute rest after tossing is the small but important step that lets the sprouts soften just enough to absorb the dressing without losing their satisfying bite. Thinly sliced shallot weaves through every forkful, adding a mild sharpness that balances the honey beautifully. This is the kind of salad that works as a light lunch, a dinner party side, or an easy meal-prep option that actually gets better as it sits.
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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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