Carrageenan 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 sweet grated carrot form the base, while a blended basil-walnut dressing brings a punchy, herbaceous richness that store-bought dressings simply can't match. That homemade dressing is also the key to keeping this recipe free from carrageenan — a thickener and stabilizer commonly found in commercial dressings, dairy alternatives, and processed condiments. Here, olive oil, lemon juice, fresh basil, and walnuts blend into a naturally creamy coating with zero need for additives or gums. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that plays beautifully against the brightness of the lemon and garlic. A short rest after tossing lets the cabbage soften just enough to soak up all that pesto flavor without losing its satisfying crunch. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this slaw is fresh, wholesome, and genuinely hard to stop eating.
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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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