Dairy Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly craveable base for a salad — tender enough to eat, with just enough bite to keep things interesting. The homemade basil pesto here skips the cheese entirely and still delivers bold, herbaceous flavor thanks to fresh basil, bright lemon juice, a hint of lemon zest, and a whisper of ground ginger that makes the whole thing feel a little unexpected. Streaming good olive oil into the food processor is all it takes to get a glossy, vibrant green dressing that clings to every shred. Chewy dried cranberries and paper-thin red onion round out the bowl with sweetness and a little sharpness, so no single flavor dominates. Letting the dressed salad rest for ten minutes before serving is a small step that makes a real difference — the sprouts soften just enough to soak up all that pesto. It holds up well in the fridge, which makes it a smart make-ahead option for lunches or a crowd-pleasing side that won't wilt the moment it hits the table.
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!