Wheat Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts are the star here — sliced paper-thin so they soak up every drop of the bright, garlicky pesto without needing any cooking. The homemade dressing is built entirely from fresh basil, lemon juice, lemon zest, olive oil, garlic, and a subtle hit of ground ginger, which means there's no store-bought sauce to scrutinize for hidden wheat-containing additives. Tart dried cranberries and slivers of red onion round out the bowl with a sweet-savory contrast that keeps every bite interesting. A short rest at room temperature is the secret move — it lets the sprouts relax just enough to go from raw and sharp to tender and deeply flavored. The whole thing comes together in one food processor and one mixing bowl, making cleanup almost as satisfying as the salad itself. Serve it right away for maximum crunch, or let it chill overnight and watch the flavors deepen even further.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!