Low Sodium Pesto-Walnut Cabbage and Carrot Slaw

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Pesto-Walnut Cabbage and Carrot Slaw

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
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1 cup red cabbage, thinly shredded
2 medium carrots, peeled and coarsely grated
3 scallions (green tops only), thinly sliced
½ cup raw walnuts

For the dressing

⅓ cup fresh basil leaves, packed
¼ cup raw walnuts
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove, minced
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp nutritional yeast (optional)

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Toast the 1/2 cup raw walnuts in a dry small skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a cutting board, let cool for 2 minutes, then roughly chop and set aside.
2
Make the pesto dressing: combine the basil, 1/4 cup raw walnuts, olive oil, lemon juice, garlic, salt, pepper, and nutritional yeast (if using) in a blender or food processor. Blend until smooth and creamy, scraping down the sides once, about 30 seconds.

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