BHA & BHT Free Pesto-Walnut Cabbage and Carrot Slaw
This slaw is a vibrant, crunchy celebration of fresh vegetables and bold, herby flavor — the kind of side dish that quietly steals the show at any table. The dressing is a bright, blender-made pesto built from fresh basil, raw walnuts, extra-virgin olive oil, and a squeeze of lemon juice, so every ingredient is something you can actually recognize and trust. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged dressings, bottled oils, and processed snack foods. By making the dressing completely from scratch here, you sidestep all of that without any extra effort. Toasting the walnuts in a dry skillet before adding them to the finished slaw is a small step that pays off big — it deepens their flavor and adds a satisfying crunch against the tender, dressed cabbage. The short resting period lets the shredded green and red cabbage soften just enough to soak up all that garlicky, lemony pesto. It's fresh, wholesome, and genuinely delicious whether you serve it alongside grilled proteins, pile it into a grain bowl, or eat it straight from the mixing bowl with a fork.
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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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