Candida Diet Friendly Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this walnut-pesto slaw is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. Two types of shredded cabbage and grated carrot form the base, giving you a satisfying mix of textures that holds up beautifully once the dressing is tossed in. The real star is the blended dressing — fresh basil, raw walnuts, olive oil, lemon juice, and garlic come together into a creamy, herb-forward pesto that coats every strand of vegetable. Because the entire recipe relies on whole, unprocessed ingredients with no added sugars, vinegars, or refined oils, it fits naturally into a candida-conscious way of eating without requiring any awkward substitutions. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that takes the whole bowl up a notch. A short ten-minute rest after tossing lets the cabbage soften just enough to soak up all that garlicky, lemony goodness. Finish with a little fresh parsley and you have a side dish — or a light meal on its own — that is as nourishing as it is craveable.
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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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