Artificial Flavors Free Pesto-Walnut Beet and Kale Slaw
Earthy, vibrant, and packed with real-food flavor, this slaw is the kind of dish that makes you forget you were ever skeptical about a salad being satisfying. Caramelized beet wedges bring natural sweetness, massaged lacinato kale adds a silky, hearty base, and shredded red cabbage gives it that satisfying crunch — all without a single synthetic shortcut in sight. The pesto dressing is made entirely from scratch using fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, so you know exactly what's going into every bite. That matters more than it might seem, because bottled dressings and store-bought pestos are some of the sneakiest places artificial flavors tend to hide. Here, the bold, herby flavor comes purely from whole ingredients doing their job beautifully. Toasted walnut pieces scattered on top add richness and texture, and a handful of torn fresh basil at the end keeps everything tasting bright and garden-fresh. It holds up well in the fridge, making it a smart choice for meal prep when you want something colorful and genuinely clean to reach for later in the week.
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Learn more →Ingredients
4 servings
For the roasted beets
- 2 medium beets (about 12 oz total), scrubbed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
- ¼ small red cabbage (about 2 cups), thinly shredded
- ¼ cup raw walnuts, roughly chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Trim the beets, cut each into 6–8 wedges, and toss on a baking sheet with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer.
- 2
Roast the beets for 35–40 minutes, turning once halfway through, until tender when pierced with a knife and the edges are caramelized. Remove from the oven and let cool on the baking sheet for 10 minutes.
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