Emulsifier Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Emulsifier 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, herb-forward pesto dressing. The pesto itself is blended from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, with olive oil as the only fat — no lecithins, no stabilizers, no emulsifying agents hiding anywhere in the mix. That matters more than you might think, because so many store-bought dressings and even homemade shortcuts rely on additives to hold things together, and this one simply doesn't need them. Massaging the kale with lemon juice and salt softens it beautifully, so every bite is tender rather than tough, and the roasted beet wedges add a sweet, jammy depth that makes this feel genuinely special. The chopped walnuts scattered on top give a satisfying crunch that ties back to the nutty richness already woven through the dressing. It works as a bold side dish or a hearty main, and it holds up well in the fridge for a day without turning soggy or losing its punch.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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