Shellfish Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Shellfish 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 pesto dressing that you blitz right in the food processor. The dressing leans on fresh basil, raw walnuts, nutritional yeast, and lemon juice for a punchy, dairy-free depth that coats every leaf and wedge beautifully. Massaging the kale is the move here — it softens the leaves and mellows any bitterness, so you get a tender, almost silky texture rather than anything tough or chewy. The roasted beets bring a natural sweetness and gorgeous jewel-toned color that makes this slaw look as impressive as it tastes. Every ingredient is straightforward and plant-based, so there's zero guesswork about hidden seafood derivatives that can sneak into store-bought dressings or pre-made slaws. A final scatter of roughly chopped walnuts adds crunch and ties back to the nutty pesto base in the best way. Make it ahead and let it sit — the flavors only get better as everything melds together.

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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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