Dairy Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Dairy Free Pesto-Walnut Beet and Kale Slaw

This slaw is a bold, beautiful tangle of caramelized beet wedges, massaged lacinato kale, and shredded red cabbage — the kind of salad that actually earns its place as a centerpiece rather than an afterthought. The pesto dressing is where the magic happens: fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast blended into a rich, herbaceous sauce that coats every leaf and wedge without a drop of dairy. Nutritional yeast does the heavy lifting here, delivering that savory, almost cheesy depth that makes you forget you're not reaching for parmesan. Massaging the kale with lemon juice and salt is a small step that makes a huge difference, softening the leaves and mellowing any bitterness so the whole dish feels cohesive and craveable. The double hit of walnuts — blended into the dressing and scattered on top — adds creamy richness and satisfying crunch in every bite. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that still looks stunning on the table.

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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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