Mushroom Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when dressed and left to rest for a few minutes — no cooking required, just a sharp knife or mandoline and a little patience. Crisp apple slices bring a sweet-tart crunch that plays beautifully against the earthy sprouts, while dried cranberries add little pops of chewy sweetness throughout. The honey-ginger dressing is the real star here: apple cider vinegar gives it brightness, fresh grated ginger adds a gentle heat, and a pinch of turmeric lends a warm golden hue that makes the whole bowl look stunning on the table. Thinly sliced shallot weaves through every bite, rounding out the flavor without overpowering the other ingredients. Because everything in this salad is naturally whole and plant-forward, there's no need to scan labels for hidden fungi-derived additives or worry about cross-contact from processed ingredients. It works equally well as a light lunch on its own or as a vibrant side dish alongside roasted proteins. The longer it sits, the better it gets — so don't be afraid to make it ahead.
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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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