Capsaicin Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Capsaicin Free Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that feels genuinely exciting — the kind of salad that makes you forget you're eating something virtuous. The star of the whole thing is a homemade basil-walnut pesto dressing blended with nutritional yeast, garlic, and fresh lemon juice, which coats every ribbon of kale and every caramelized beet wedge in something deeply savory and bright. Avoiding capsaicin doesn't mean sacrificing bold flavor, and this recipe proves it — there's zero heat here, but the garlic, lemon, and fresh basil keep things lively and complex. Massaging the kale by hand is a small step that makes a big difference, softening the leaves so they absorb the dressing rather than fight it. The double hit of walnuts — blended into the pesto and scattered on top — adds richness and crunch without any spicy ingredients sneaking in. It comes together beautifully as a make-ahead dish, since the flavors only deepen after a rest in the fridge. Whether you're serving it as a side or building a full meal around it, this slaw is the kind of thing people ask you to bring to every gathering.

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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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