Nitrate & Nitrite Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts, crisp apple slices, and a handful of tart dried cranberries come together in a salad that manages to feel both light and deeply satisfying. The honey-ginger dressing — built from apple cider vinegar, olive oil, fresh grated ginger, and a touch of turmeric — brings a bright, warming kick that ties every element together beautifully. A short ten-minute rest after tossing is the secret move here: the sprouts soften just enough to lose any bitterness while still holding their satisfying crunch. Avoiding nitrates and nitrites is usually a concern with processed meats and packaged dressings, but this recipe sidesteps all of that entirely — every single ingredient is whole, fresh, or minimally processed with nothing hidden in the label. The thinly sliced shallot adds a gentle sharpness, and the cranberries bring little bursts of sweetness that play perfectly against the tangy vinegar base. A scatter of fresh flat-leaf parsley at the end lifts the whole bowl with a pop of color and herbal freshness. This is the kind of salad that converts skeptics — the ones who think Brussels sprouts belong only on a roasting pan.
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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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