Sesame Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Sesame Free Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp red cabbage come together in a slaw that feels genuinely exciting — the kind of salad that makes people ask for the recipe before they've even finished their plate. The real star is the pesto dressing, blended from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, which gives it a bright, herby richness without any dairy. For anyone navigating a sesame allergy or sensitivity, store-bought dressings and slaws can be a minefield of hidden tahini or sesame oil, but every single ingredient here is naturally free of it. The walnuts pull double duty — blended into the dressing for body and scattered on top for crunch — so the texture is layered and satisfying from the first bite to the last. 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 vivid green dressing instead of fighting it. The caramelized edges on the roasted beet wedges add a subtle sweetness that balances the brightness of the lemon and the boldness of the basil beautifully. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that still looks stunning when you serve it.

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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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