Vegetarian 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, not a side dish you have to cook into submission. The homemade pesto is the real star, blending fresh basil, garlic, bright lemon juice, a touch of lemon zest, and a surprising pinch of ground ginger into something vibrant and a little unexpected. Tossed with sweet-tart dried cranberries and razor-thin red onion, every forkful hits that perfect balance of earthy, citrusy, and just slightly sweet. Letting the dressed salad rest for ten minutes is a small step that makes a big difference — the shredded sprouts soften just enough to soak up all that bright green dressing. Everything in this bowl is naturally plant-based, so there's no swapping or substituting needed to keep it meat-free. It holds up well in the fridge overnight, making it a smart option for meal prep or a make-ahead lunch that actually gets better as it sits.
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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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