Celery Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with bold herby flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two kinds of shredded cabbage and freshly grated carrots form the base, while a blended basil-walnut dressing does the heavy lifting — bringing richness, brightness, and a pesto-inspired depth that store-bought dressings simply can't match. Toasting the walnuts before adding them is a small step that pays off big, layering in a warm, nutty crunch that contrasts beautifully with the tender, dressing-soaked vegetables. The whole thing comes together without a single stalk of celery in sight, making it a genuinely worry-free option for anyone navigating that allergy — no swaps or substitutions needed. A short rest lets the cabbage relax and soak up the dressing, so the flavors meld into something that tastes like it took far more effort than it did. Finish with a scatter of fresh parsley if you have it on hand, and don't be shy about adjusting the lemon juice at the end — that final brightness really makes everything pop.
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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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