Ginger Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Ginger 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 vibrant, herby pesto dressing that you blitz up right in the food processor. The dressing leans on fresh basil, raw walnuts, nutritional yeast, garlic, and bright lemon juice, so every bite has this rich, nutty, almost cheesy depth without a drop of dairy. Roasting the beets until their edges caramelize is the move that takes this from simple salad to something genuinely craveable. Massaging the kale with lemon juice and salt softens it just enough to make it silky and easy to eat while still holding up beautifully under all that bold dressing. Many store-bought slaws and dressings sneak in ginger as a background note, but this recipe keeps things completely clear — every ingredient is right there in the list, no surprises. The double hit of walnuts, both blended into the pesto and scattered on top for crunch, makes the texture absolutely satisfying. It holds up well in the fridge, so it's a great make-ahead option for lunches or a vibrant side at your next dinner.

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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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