Low Iodine Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when they get a chance to rest in a bright, tangy dressing — and that short 10-minute sit is what transforms this from a simple toss into something genuinely craveable. Crisp apple slices add sweetness and crunch, while thinly sliced shallot and chewy dried cranberries give every forkful a little contrast. The honey-ginger dressing pulls it all together with warmth from fresh grated ginger and a golden hint of turmeric, whisked into apple cider vinegar and olive oil for a clean, vibrant finish. For anyone navigating iodine restrictions, this salad is a natural fit — every ingredient here is a whole, unprocessed plant food with no seafood, dairy, or iodized salt in sight. The dressing calls for plain salt, so just reach for non-iodized kosher or sea salt and you're covered. It's the kind of dish that feels indulgent and fresh at the same time, without requiring any substitutions or label-reading stress. A scatter of flat-leaf parsley over the top adds a pop of color and a herby lift that makes it look as good as it tastes.
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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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