Beef Free Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw is proof that a side dish can genuinely steal the show. Two kinds of shredded cabbage and freshly grated carrots form the crunchy base, while a blended pesto dressing — built from fresh basil, raw walnuts, olive oil, and bright lemon juice — coats every strand in something that tastes far more impressive than the effort involved. Toasted walnuts get scattered over the top for an extra layer of nutty crunch that makes each bite interesting from start to finish. The short rest period after tossing is a small but smart step, giving the cabbage just enough time to soften and drink in all that garlicky, herby dressing. Because everything here is built from whole vegetables, nuts, and fresh aromatics, there's nothing to second-guess about what's in it — no hidden animal proteins, no processed shortcuts. A sprinkle of fresh parsley at the end keeps it looking as good as it tastes. Whether you're serving it alongside grilled fish, tucking it into a wrap, or eating it straight from the bowl, this slaw is the kind of recipe you'll come back to all season long.
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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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