Peanut Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts make a surprisingly tender, almost silky base when they get a few minutes to soak up a bright, tangy dressing — and this salad is proof that cruciferous vegetables can absolutely steal the show. Crisp apple slices add sweetness and crunch, while thinly sliced shallot and dried cranberries bring a little sharpness and chew that keep every bite interesting. The honey-ginger dressing is the real star here: apple cider vinegar, a touch of turmeric, and freshly grated ginger come together into something that feels lively and a little unexpected. Because everything is made from scratch with whole, straightforward ingredients, you never have to second-guess a label or worry about hidden allergens sneaking in through a bottled dressing. That short 10-minute rest after tossing is worth every second — the sprouts relax just enough to go from raw and sharp to something almost silky without losing their bite. It works equally well as a weeknight side or something you'd proudly bring to a dinner party, and the optional parsley finish makes it look like you really put in the effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!