Vegetarian Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Shaved raw Brussels sprouts might sound like a bold move, but slicing them paper-thin transforms them into a tender, almost silky base that soaks up dressing beautifully. Crisp apple adds sweetness and crunch, while the shallot brings a gentle bite that keeps every forkful interesting. The honey-ginger dressing is the real star here — apple cider vinegar, fresh grated ginger, and a whisper of turmeric come together into something bright, warming, and just a little unexpected. Dried cranberries scattered throughout give little bursts of tart sweetness that balance the savory notes perfectly. A short ten-minute rest after tossing is all it takes for the sprouts to relax and the flavors to fully meld — no cooking required, no fuss. This is the kind of salad that converts Brussels sprout skeptics and earns recipe requests at the table.
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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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