Coconut Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Coconut Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp red cabbage all pulled together by a bright, herby walnut pesto dressing. The pesto skips the usual parmesan in favor of nutritional yeast, which delivers that savory, umami depth without any dairy, and every single ingredient here is naturally free of coconut in any form. No coconut oil, no coconut aminos, no sneaky coconut-derived emulsifiers — just clean, whole-food ingredients you can feel confident about. Massaging the kale with lemon juice and salt is the move that transforms it from tough and bitter to silky and almost sweet, making it the perfect base for bold toppings. The walnuts pull double duty, blending into the creamy pesto and scattering on top for crunch, so the texture game is genuinely impressive. It holds up well in the fridge, which makes it a smart option for meal prep or a make-ahead side that actually gets better as the flavors meld. Bright, satisfying, and completely plant-based, this is the kind of salad that converts skeptics.

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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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