Anti Inflammatory Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, colorful, and packed with ingredients that genuinely pull their weight nutritionally, this slaw is the kind of dish that earns a permanent spot in your weekly rotation. Two varieties of shredded cabbage and freshly grated carrots form the base, giving you a satisfying mix of textures and a serious dose of plant-based goodness in every forkful. The real star is the homemade walnut-basil pesto dressing — blended with extra-virgin olive oil, fresh lemon juice, and garlic — which coats every strand in something far more interesting than a standard vinaigrette. Walnuts show up twice, once blended into the dressing and once toasted and scattered on top, adding richness and a gentle crunch that makes this feel like a complete dish rather than a simple side. A short 10-minute rest lets the cabbage soften just enough to absorb all that herby, lemony flavor without losing its bite. Everything here — the olive oil, the walnuts, the fresh herbs, the bright lemon — fits naturally into an eating pattern built around reducing inflammation, with no processed shortcuts or hard-to-source ingredients. This recipe serves four and comes together quickly, making it an easy weeknight win or a crowd-pleasing addition to any spread.
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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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