Brazil Nut Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two types of cabbage and grated carrot form the base, but the real magic is the blended pesto dressing — bright basil, lemon juice, garlic, and olive oil come together into something silky and herbaceous that coats every shred. Toasted walnuts add a warm, nutty crunch on top that makes the whole thing feel a little more special than your average slaw. A short rest before serving lets the cabbage soften just enough to soak up all that dressing without losing its satisfying bite. For anyone navigating brazil nut concerns, this recipe is completely straightforward — every ingredient is clearly listed and easy to source without the guesswork that comes with store-bought dressings or pre-made slaws. The optional nutritional yeast adds a subtle savory depth if you have it on hand, but the dressing is genuinely delicious either way. Fresh parsley scattered over the top at the end keeps everything looking and tasting lively right up until it hits the table.
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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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