Fructose Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Fructose Free Pesto-Walnut Beet and Kale Slaw

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and shredded red cabbage all pulled together by a bright, herby walnut pesto dressing. Every component earns its place, from the toasty crunch of roughly chopped walnuts on top to the lemon juice that softens the kale into something silky and deeply savory. Managing fructose intake often means scanning labels obsessively and skipping dressings loaded with honey, agave, or high-fructose sweeteners — here, the dressing is built entirely from basil, walnuts, nutritional yeast, garlic, lemon, and olive oil, so you know exactly what you're getting. Roasting the beets until their edges caramelize brings out a natural depth of flavor without relying on any added sugars or problematic sweeteners. The massage step is worth every second — it transforms raw kale from tough and bitter into something genuinely tender and craveable. This is the kind of dish that works just as well as a weeknight side as it does packed up for lunch the next day, since it holds up beautifully in the fridge.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!