Cashew Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Cashew Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a vibrant, herby walnut pesto dressing. The pesto skips pine nuts entirely and leans on raw walnuts instead, which gives it a rich, slightly buttery depth that pairs beautifully with the brightness of fresh basil and lemon juice. Nutritional yeast steps in for parmesan, adding that savory, umami backbone without any dairy. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and deeply flavored — don't skip it. Everything comes together in one big bowl, and the dressing is bold enough to coat every ribbon of cabbage and every roasted beet wedge. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that actually improves as it sits. Whether you're serving it as a main or alongside something heartier, this is the kind of salad that makes people ask for the recipe.

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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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