Paraben Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts make a surprisingly satisfying salad base — tender enough to eat fresh, with just enough bite to hold up to a bold dressing. The real star here is the homemade pesto, blitzed together from fresh basil, garlic, lemon juice, lemon zest, and a touch of ground ginger, which gives it a brightness that store-bought versions simply can't match. Because every component is made from whole, recognizable ingredients, you sidestep the preservatives and synthetic additives that show up in so many packaged dressings and pre-made pestos. Thinly sliced red onion and dried cranberries weave in a little sharpness and sweetness that balance the herby, citrusy dressing beautifully. A short rest at room temperature lets the sprouts soften just enough to soak up all that flavor without losing their texture. Finish with a squeeze of fresh lemon and torn basil if you want to lean into the freshness even further. This one works just as well as a make-ahead lunch as it does alongside a dinner spread.
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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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