Soy Free Basil-Pesto Brussels Sprout Salad
Raw Brussels sprouts get a serious glow-up here — shaved paper-thin so they're tender enough to eat as a salad, then tossed with sweet-tart dried cranberries and sharp slivers of red onion for a combination that hits every note at once. The real star is the homemade pesto, blitzed together from fresh basil, garlic, lemon juice, lemon zest, and a whisper of ground ginger — a bright, fragrant dressing that clings to every shred of sprout and makes the whole bowl taste alive. Because the pesto is made entirely from scratch with olive oil as the base, there's no need to scrutinize store-bought sauce labels for hidden soy derivatives or additives. Letting the dressed salad rest for ten minutes before serving is a small but important step — it gives the sprouts just enough time to soften and soak up all that herby, citrusy flavor. The finishing squeeze of lemon and torn fresh basil are optional touches, but they push the dish from great to genuinely impressive. This one works equally well as a light lunch on its own or as a vibrant side next to whatever's coming off the grill.
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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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