Red Meat Allergy Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing

Total time30 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing

Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely crave-worthy, and this one leans into that texture beautifully. Crisp apple slices and thinly sliced shallot add brightness and a little bite, while dried cranberries bring just enough sweetness to keep things interesting. The honey-ginger dressing — built from apple cider vinegar, olive oil, fresh grated ginger, and a touch of turmeric — comes together in minutes and coats every strand of sprout with tangy, warming flavor. A short ten-minute rest after tossing is the secret move here: it softens the sprouts just enough without losing that satisfying crunch. For anyone navigating a red meat allergy, this salad is a genuinely effortless win — every ingredient is naturally plant-based, and there's nothing hidden to second-guess. It works as a light standalone lunch or a vibrant side dish that holds up well if you need to make it a little ahead of time. Finish it with a scatter of fresh parsley and you've got something that looks as good as it tastes.

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Ingredients

4 servings

For the salad

1 lb brussels sprouts, tough outer leaves removed
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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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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