Macadamia Free Pesto-Walnut Beet and Kale Slaw
This vibrant slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crisp shredded red cabbage all pulled together by a bright, herby walnut pesto dressing. The pesto skips the pine nuts entirely, leaning on raw walnuts and nutritional yeast to deliver that rich, savory depth you want without any macadamia in sight. Roasting the beets until their edges caramelize is the move that takes this from simple salad to something genuinely crave-worthy. Massaging the kale with lemon juice and salt softens it just enough to make every bite tender rather than tough, which is the trick that separates a great kale slaw from a forgettable one. The whole thing comes together in one big bowl and gets better as it sits, making it a smart choice for meal prep or a make-ahead side. Torn fresh basil scattered over the top adds a finishing pop of color and fragrance that makes it look as good as it tastes.
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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.
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