Carrageenan Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly craveable salad base — tender enough to eat fresh once they've had a few minutes to soak up the dressing, but still with that satisfying bite. The real star here is the homemade pesto, blitzed together from fresh basil, garlic, bright lemon juice and zest, and a drizzle of good olive oil, with a subtle warmth from ground ginger that makes it feel a little unexpected. Because every component is made from scratch using whole, recognizable ingredients, you sidestep the store-bought dressings and condiments that so often sneak in additives like carrageenan as a thickener or stabilizer. Dried cranberries and paper-thin red onion round out the salad with pops of sweetness and a little sharpness that balance the herby, citrusy pesto beautifully. The whole thing comes together without any cooking, which makes it ideal for meal prep or a last-minute side dish — just let it rest for ten minutes and the sprouts do the work. It keeps well in the fridge for up to a day, so the flavors only get better as they meld.
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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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