Eggless Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

This slaw is bold, earthy, and genuinely stunning on the plate — caramelized beet wedges, massaged lacinato kale, and shredded red cabbage all pulled together by a bright, herby pesto dressing. The pesto skips the usual parmesan and leans on nutritional yeast instead, delivering that savory, umami depth without any dairy or eggs in sight. Walnuts do double duty here, blending into the dressing for richness and scattered on top for crunch, so every bite has real texture and substance. Massaging the kale with lemon juice and salt is the small step that makes a big difference — it softens the leaves and mellows any bitterness so the greens actually taste good raw. Store-bought dressings can be a minefield of hidden ingredients, but this one comes together in a food processor in minutes using nothing but whole, recognizable pantry staples. It works beautifully as a side dish or a hearty lunch on its own, and it holds up well in the fridge, making it a smart choice for meal prep.

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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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