High Fructose Corn Syrup Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

High Fructose Corn Syrup Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is the kind of dish that makes you rethink what a salad can be — earthy roasted beets, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a bold, herby pesto dressing. Every single ingredient here is whole and recognizable, which is exactly what you want when you're trying to avoid the sneaky sweeteners that show up in so many bottled dressings and store-bought slaws. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — nothing processed, nothing hidden. Massaging the kale with lemon juice and salt is a small step that makes a huge difference, softening the leaves so they soak up all that garlicky, nutty dressing instead of fighting it. The caramelized beet wedges add a natural sweetness that feels indulgent without a drop of added syrup or refined sugar in sight. Topped with extra walnuts for crunch and torn basil for freshness, this slaw is hearty enough to anchor a meal and impressive enough to bring to a gathering. It keeps well in the fridge, so making it ahead is a genuinely good idea.

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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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