Sesame Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing
This shaved salad is the kind of dish that makes people rethink everything they thought they knew about Brussels sprouts. Raw and thinly sliced, the sprouts turn tender and almost silky after a short rest in the bright honey-ginger dressing, losing any bitterness and soaking up every drop of flavor. Crisp apple slices add a juicy sweetness, chewy dried cranberries bring a tart pop, and the shallot gives it just enough bite to keep things interesting. The dressing itself is a simple whisk of apple cider vinegar, olive oil, honey, fresh ginger, and a pinch of turmeric — clean, bold ingredients with no hidden sauces or condiments to second-guess. For anyone navigating sesame concerns, that matters more than it might seem, since dressings and pre-made salad kits are common culprits for unexpected sesame oil or tahini. Making it from scratch here means you know exactly what's in every bite. A scatter of fresh parsley over the top pulls it all together and makes it look like something you'd order at a restaurant.
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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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