Cashew Free Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw is a serious upgrade from the mayo-heavy versions you grew up with — bright, herby, and packed with crunch from two kinds of cabbage, sweet grated carrot, and a generous handful of toasted walnuts. The real star is the pesto dressing, blended from fresh basil, olive oil, lemon juice, garlic, and walnuts, which coats every shred of vegetable in something deeply savory and aromatic. Toasting the walnuts first is a small step that pays off big, adding a warm, nutty depth that makes the whole dish feel more intentional and restaurant-worthy. A short rest after tossing lets the cabbage soften just enough to soak up the dressing without losing its satisfying bite. For anyone navigating tree nut concerns around cashews specifically, this recipe leans entirely on walnuts — no cashew-based cream, no cashew butter, nothing that would trigger that particular worry. The optional nutritional yeast adds a subtle umami richness that rounds out the pesto beautifully, though the dressing holds its own without it. Serve it as a bold side dish or pile it onto grain bowls and sandwiches for a weeknight dinner that feels anything but ordinary.
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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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