Red Meat Allergy Friendly Basil-Pesto Brussels Sprout Salad
This vibrant shaved salad is proof that a bowl of vegetables can feel genuinely exciting. Thinly sliced raw Brussels sprouts form a tender, slightly nutty base that soaks up dressing beautifully after a short rest, while dried cranberries add little bursts of sweetness and red onion brings a sharp, lively edge. The real star is the bright, garlicky basil pesto made entirely from scratch — fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good olive oil blended into something fragrant and deeply green. Every single ingredient here is naturally free from red meat, so there's no swapping, substituting, or label-reading required — just straightforward, whole-food cooking. It's the kind of dish that works as a light lunch on its own or as a bold side next to roasted fish or grilled chicken. Make it ahead and let it chill in the fridge, and the flavors only get better as the sprouts continue to soften and absorb that herby dressing.
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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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