Sesame Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts might sound intimidating, but slicing them paper-thin transforms them into a tender, almost silky base that soaks up dressing beautifully. The homemade pesto here is what really makes this salad sing — bright basil, punchy garlic, fresh lemon juice, and a hint of ground ginger come together into something vibrant and unexpected. Because the pesto is blended from scratch with olive oil and simple pantry staples, there's no need to worry about store-bought sauces that might sneak in sesame oil or tahini. The dried cranberries add little bursts of sweetness that balance the grassy bitterness of the sprouts, while the red onion brings just enough sharpness to keep every bite interesting. A short rest after tossing lets the sprouts relax into the dressing, so the texture is satisfying without being tough. This is the kind of salad that holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that still looks gorgeous on the table.
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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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