Alpha Gal Friendly Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser — layers of shredded green and red cabbage, sweet grated carrot, and fresh scallion greens all tossed in a bright, herbaceous walnut-basil dressing that tastes like pesto in its best form. The dressing comes together in a blender in about 30 seconds, and the whole thing is built entirely from plants, nuts, and olive oil, making it naturally free of mammalian meat, dairy, and any of the hidden animal-derived additives that can make store-bought dressings a minefield for those managing alpha-gal syndrome. Walnuts do double duty here — blended into the creamy dressing and toasted whole for a satisfying crunch on top — so every bite has real depth and texture. A short 10-minute rest lets the cabbage relax and soak up all that lemony, garlicky goodness before you even take a fork to it. Nutritional yeast is optional but adds a savory, almost cheesy richness that rounds out the dressing beautifully without any dairy involved. It works just as well as a standalone lunch as it does alongside grilled fish or a grain bowl, and it holds up well if you want to make it ahead.
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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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