Shellfish 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 — and this salad takes full advantage of that trick. Crisp apple slices bring a juicy sweetness that plays beautifully against the slight bitterness of the sprouts, while thinly sliced shallot adds a gentle sharpness throughout. The honey-ginger dressing is the real star: apple cider vinegar keeps things bright, a touch of turmeric adds warmth and a gorgeous golden hue, and the honey ties it all together without making anything cloying. Dried cranberries scattered through the mix give little bursts of chew and tartness in every forkful. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact from processed sauces — just clean, whole-food flavors you can feel good about. It comes together in one bowl with barely any prep, making it an easy win for weeknight dinners or a crowd-pleasing addition to a holiday spread.
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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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