Celery Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts are the star here — sliced paper-thin so they turn tender and silky once they soak up the bright, garlicky pesto dressing. That dressing is a lemon-forward basil pesto made entirely from scratch in a food processor, with a subtle warmth from ground ginger that makes it feel a little unexpected in the best way. Chewy dried cranberries and razor-thin red onion round out the salad with pops of sweetness and a gentle bite. The whole thing comes together without a single stalk of celery in sight, which matters more than you'd think — store-bought pestos and pre-made salad kits can sneak in surprising ingredients, so building this one from scratch keeps everything clean and intentional. A short ten-minute rest after tossing is the secret move: the sprouts relax just enough to go from raw and sharp to something almost creamy. This salad holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side that actually improves as it sits.
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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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