Gut Friendly Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts are the star here — sliced paper-thin so they're tender enough to eat without cooking, yet still satisfyingly crisp. The homemade basil pesto brings bright, herbaceous flavor from fresh basil, lemon juice, lemon zest, and a touch of ground ginger, all blended with good extra-virgin olive oil. That short rest after tossing is key: it gives the sprouts just enough time to soften slightly and soak up every bit of the dressing. Thinly sliced red onion adds a gentle bite, while unsweetened or honey-sweetened dried cranberries offer little bursts of natural sweetness that balance the whole bowl beautifully. Because everything is made from whole, recognizable ingredients with no heavy dairy or processed additives, this salad sits lightly and works with a digestive system that needs a little extra care. It comes together quickly, keeps well in the fridge for up to a day, and honestly gets even better as it sits — making it a smart make-ahead option for lunches or a fresh side at dinner.
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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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