Lactose Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Lactose 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 skips the usual parmesan and swaps in nutritional yeast instead, delivering that same savory, umami depth without a trace of dairy. It's a smart move that makes the whole dish completely comfortable for anyone avoiding lactose, and honestly, you'd never know anything was missing. The walnuts do double duty here, lending richness to the dressing and a satisfying crunch scattered over the top. Massaging the kale with lemon juice and salt is the step that transforms it from tough and bitter to silky and mellow — don't skip it. Everything comes together in one big bowl, and the pesto clings to every ribbon of cabbage and every roasted beet edge in the best possible way. Make it ahead and let the flavors deepen overnight, or serve it right away while the beets are still slightly warm.

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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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