Pork Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Pork 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 punchy homemade pesto dressing. The dressing itself is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, which gives it a savory, almost cheesy depth without any dairy. Every component here is completely plant-based and naturally free of any pork or pork-derived ingredients, so there's no label-scanning or substitution stress involved. Massaging the kale with lemon juice and salt is the kind of small step that makes a huge difference — it softens the leaves and mellows any bitterness, turning them into something genuinely craveable. The double hit of walnuts, both blended into the dressing and scattered on top, adds richness and crunch that makes this feel more like a composed salad than a simple slaw. It's bold enough to hold its own as a main and impressive enough to bring to a dinner table without any explanation needed.

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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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