Artificial Flavors Free Basil-Pesto Brussels Sprout Salad
This vibrant shaved salad is proof that bold flavor doesn't need anything artificial to make an impression. Every element here is exactly what it looks like: fresh basil, real lemon, garlic, and good olive oil blended into a bright, herbaceous pesto that coats each tender shred of Brussels sprout. A hint of ground ginger gives the dressing a subtle warmth that makes the whole thing feel a little unexpected in the best way. The dried cranberries add little bursts of sweetness that play beautifully against the lemon's acidity, and the thin-sliced red onion brings just enough bite to keep things interesting. Because the pesto is made entirely from scratch in a food processor, you're in full control of what goes in — no bottled dressings, no flavor packets, no ingredient lists to decode. Letting the salad rest for ten minutes before serving is a small step that makes a real difference, softening the sprouts just enough to turn this into something genuinely craveable. It holds up well in the fridge too, making it an easy make-ahead option for lunches or a crowd-pleasing side at dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- ¼ small red onion, very thinly sliced
- ¼ cup dried cranberries, unsweetened or honey-sweetened
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
- 2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!