Vegan Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

This slaw is a serious showstopper — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all pulled together by a vibrant, herb-forward pesto dressing. The pesto skips the parmesan entirely and leans on nutritional yeast instead, delivering that same savory, umami depth without any dairy in sight. Raw walnuts do double duty here, blending into the silky dressing and scattering over the top for extra crunch and richness. Massaging the kale with lemon juice and salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, so every bite is tender rather than tough. Roasting the beets until the edges caramelize brings out a natural sweetness that plays beautifully against the bright, garlicky dressing. It's the kind of plant-based dish that genuinely impresses at a dinner table, whether you're cooking for a crowd or just treating yourself to something a little more exciting than a basic green salad.

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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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