Rice Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts are the kind of ingredient that completely transforms once you treat them right, and this salad is proof. Each sprout is sliced paper-thin so it soaks up the bright, garlicky basil pesto like a sponge, turning tender and deeply flavorful after just a short rest. The pesto itself is built from scratch with fresh basil, lemon juice, lemon zest, a hint of ground ginger, and good olive oil — no grains, no fillers, nothing hiding in the background. Chewy dried cranberries and slivers of red onion add sweetness and a little bite that keep every forkful interesting. Because everything here is built from whole, straightforward ingredients, there's no need to scan labels for hidden grain-based thickeners or starchy add-ins. It works beautifully as a make-ahead dish too — the flavors deepen as it sits, making it a smart option for meal prep or a crowd-pleasing side that holds up in the fridge overnight.
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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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