MSG Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, sweet-tart cranberries, and a bright honey-ginger dressing come together in a salad that feels both refreshing and deeply satisfying. The whole thing is built from whole, recognizable ingredients — fresh produce, apple cider vinegar, olive oil, and a touch of honey — so there's no need to scan labels for hidden additives or flavor enhancers. That matters more than people realize, since packaged dressings and even some dried fruits can quietly sneak in unwanted extras. Here, every component is straightforward and clean. The dressing gets its complexity from freshly grated ginger and a pinch of turmeric, which give it warmth and a subtle golden hue without relying on anything artificial. Letting the salad rest for ten minutes after tossing is the small step that makes a big difference — the sprouts soften just enough to go from raw and sharp to tender and silky while still holding their texture. It's the kind of side dish that looks impressive on the table but comes together with almost no effort.
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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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