Low Iodine Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a bright, garlicky basil pesto make for a salad that's bold, fresh, and genuinely satisfying — the kind of dish that earns a permanent spot in your rotation. The sprouts are sliced paper-thin so they soften just enough after resting in the dressing, giving you tender bites with a little pleasant bite still intact. That pesto is the real star: fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good extra-virgin olive oil come together into something vibrant and herbaceous without a drop of dairy or any of the cheese that traditional pesto relies on. For anyone navigating iodine restrictions, that dairy-free, seafood-free, and additive-free ingredient list is a genuine relief — every component here is straightforward and easy to verify. The dried cranberries and red onion add pops of sweetness and sharpness that keep each forkful interesting. It comes together quickly with a food processor and a sharp knife, making it an easy weeknight side or a make-ahead lunch that holds up well in the fridge.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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