Almond Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw is the kind of side dish that steals the show at any table. Two types of cabbage and grated carrots form the base, but the real star is the blended pesto dressing — a bright, garlicky mix of fresh basil, lemon juice, olive oil, and walnuts that coats every shred beautifully. Walnuts do all the heavy lifting here, so there's no almond flour, almond oil, or any almond-derived ingredient anywhere in the recipe, making it a genuinely safe and satisfying choice for anyone avoiding that particular nut. Toasting the walnuts in a dry skillet before scattering them over the top adds a deep, nutty crunch that takes the whole dish to another level. A short rest after tossing lets the cabbage soften just enough to soak up the dressing without losing its satisfying bite. Nutritional yeast is optional but worth adding if you want a subtle savory depth that mimics the richness of parmesan. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this slaw is fresh, bold, and seriously hard to stop eating.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 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
- 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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