Citric Acid Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with herby flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two types of cabbage and freshly grated carrots form the base, while a blended basil-walnut dressing brings a rich, pesto-style coating that clings to every shred. For anyone navigating citric acid sensitivities, packaged slaws and bottled dressings are often a minefield of hidden additives and preservatives — making a from-scratch version like this one genuinely worth the extra few minutes. The dressing relies on fresh lemon juice as its only acidic element, so you stay in full control of exactly what goes in. Toasting the walnuts before scattering them on top adds a warm, nutty crunch that makes the whole bowl feel more intentional and restaurant-worthy. A short rest period lets the cabbage soften just enough to absorb all that garlicky, olive-oil-rich dressing without losing its satisfying bite. It's the kind of recipe you'll come back to again and again, whether you're meal-prepping for the week or throwing together a last-minute side.
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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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