Nitrate & Nitrite Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of base that makes a salad feel genuinely exciting — tender enough to eat fresh, sturdy enough to hold up to a bold dressing without wilting into mush. The homemade basil pesto here is blended with fresh lemon juice, lemon zest, garlic, and a hint of ground ginger, giving it a brightness that store-bought versions rarely match. Tossed with thinly sliced red onion and sweet-tart dried cranberries, every forkful hits multiple flavor notes at once. Because every component is made from whole, unprocessed ingredients — fresh herbs, olive oil, citrus, and vegetables — there are no hidden preservatives or cured-meat additives to worry about, which is often the sneaky challenge with packaged dressings and salad kits. Letting the dressed salad rest for ten minutes before serving is a small but smart step that softens the sprouts just enough and lets the flavors meld beautifully. It works equally well as a vibrant side dish or a light standalone lunch, and it holds in the fridge for up to a day without losing its appeal.
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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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