Chestnut 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 kinds of shredded cabbage and grated carrot form the base, giving you that satisfying crunch in every forkful. What really sets it apart is the homemade pesto dressing — blended from fresh basil, raw walnuts, olive oil, lemon juice, and garlic — which coats every strand in something bright and deeply savory. Toasted walnuts get scattered on top for extra texture and a nutty richness that makes the whole bowl feel a little indulgent. A short rest before serving lets the cabbage soften just enough to soak up all that dressing without going limp. Every ingredient here is straightforward and naturally free from tree nuts like chestnuts, so there's no need to scrutinize labels or worry about hidden additions. It's the kind of recipe you'll come back to all season long.
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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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