Capsaicin 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 carrots give it serious texture, while a blended basil-walnut dressing brings a rich, herby depth that feels anything but ordinary. For anyone navigating a sensitivity to capsaicin, slaws can be a minefield — bottled dressings often sneak in chili, paprika, or hot sauce in ways you'd never expect. Here, every ingredient is straightforward and easy to verify, so you can toss it together with total confidence. Toasting the walnuts before adding them to the bowl is a small step that pays off big, coaxing out a nutty warmth that makes the whole dish feel more complex. A short rest after dressing lets the cabbage relax just enough to soak up all that lemony, garlicky goodness without going limp. Finish it with a scatter of fresh parsley and you've got a stunning, crowd-pleasing slaw that proves eating around a restriction doesn't mean eating around flavor.
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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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