Coconut 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 cabbage and freshly grated carrot give it serious texture, while a blended basil-walnut dressing brings all the richness of classic pesto without a drop of coconut in sight — no coconut aminos, no coconut oil, no coconut milk. That matters more than you'd think, since plenty of trendy slaws and dressings sneak in coconut-derived ingredients that can be hard to spot on a label. Here, the creaminess comes entirely from blended walnuts and good olive oil, with bright lemon juice cutting through to keep things fresh and lively. Toasting the walnuts before scattering them on top adds a nutty, almost caramelized crunch that makes every bite more interesting. A short rest after tossing lets the cabbage soften just enough to soak up the dressing without going limp. It's the kind of recipe that looks impressive but comes together with a blender, a skillet, and a big bowl.
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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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