Soy Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Soy Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a full-on flavor experience — earthy caramelized beet wedges, massaged lacinato kale, and crisp red cabbage all brought together by a punchy homemade pesto dressing. The dressing is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, which means it delivers that deep, savory richness without any dairy or hidden additives to stress over. For anyone navigating soy sensitivities, packaged dressings and store-bought pestos are often a minefield of soybean oil and emulsifiers — here, every single ingredient is straightforward and easy to verify. Massaging the kale with lemon juice and salt is the small step that makes a big difference, softening the leaves so they soak up the pesto rather than fighting it. The double hit of walnuts — blended into the dressing and scattered on top — adds creaminess and crunch in the best possible way. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that actually gets better as it sits.

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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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