Beef Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of ingredient that transforms a salad from forgettable to genuinely exciting, and this one leans all the way into that potential. Each sprout is sliced paper-thin so it soaks up the bright, garlicky basil pesto like a sponge, turning tender and deeply flavorful after just a short rest. The homemade pesto comes together fast in a food processor — fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good olive oil — and that unexpected ginger note is what makes people ask for the recipe. Tart dried cranberries and slivers of red onion add pops of sweetness and a little bite that keep every forkful interesting. This is entirely plant-based and built from whole, recognizable ingredients, so there's zero guesswork about what's in it — no hidden animal proteins, no mystery additives. It works beautifully as a make-ahead side since the sprouts hold up well in the fridge, making it a smart choice for meal prep or a dinner party spread. Finish with an extra squeeze of lemon and torn fresh basil right before serving and it looks as good as it tastes.
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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.
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