Emulsifier Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a vibrant homemade pesto make for a salad that's bold, fresh, and genuinely exciting to eat. The sprouts are sliced paper-thin so they soak up every bit of that bright, garlicky dressing — a short rest at room temperature does the work of softening them just enough without any cooking required. Tart dried cranberries and whisper-thin red onion add pops of sweetness and bite that keep each forkful interesting. The pesto itself is completely from scratch — basil, garlic, lemon, olive oil, and a hint of ginger — so there's no reaching for a jarred sauce that might contain hidden additives or synthetic emulsifiers. Store-bought dressings and condiments are often where unwanted ingredients sneak in, and building the dressing yourself here means you know exactly what's going in the bowl. A finishing squeeze of lemon and torn fresh basil pull the whole thing together with a clean, herby brightness that feels restaurant-worthy with very little effort.
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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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