Yeast Free 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 exciting, and pairing them with crisp apple slices and chewy dried cranberries makes every bite a little sweet, a little bitter, and completely addictive. The honey-ginger dressing pulls everything together with a bright, zippy warmth — apple cider vinegar and fresh grated ginger do the heavy lifting, while a pinch of turmeric adds a subtle earthiness and a gorgeous golden hue. Because the dressing is whisked together from scratch using whole, simple ingredients, there's no need to scan labels for hidden additives that can sneak into bottled vinaigrettes. Letting the salad rest for a few minutes before serving is the small but important step that takes the edge off the raw sprouts and lets the flavors really settle in. It's the kind of dish that works equally well as a light lunch on its own or as a vibrant side next to something heartier. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that ties the whole bowl together beautifully.
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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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