Dairy 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 types of cabbage and grated carrot give it serious texture, while a blender pesto made from fresh basil, lemon juice, garlic, and olive oil ties everything together in a way that feels far more exciting than a standard vinaigrette. The real trick is toasting the walnuts first — just a few minutes in a dry skillet deepens their flavor dramatically and adds a satisfying crunch to every bite. A short rest after tossing lets the cabbage soften just enough to soak up all that herby, garlicky dressing without going limp. Traditional pesto leans on parmesan, but this version skips it entirely and still delivers that rich, savory depth — a splash of nutritional yeast in the dressing can nudge it even further if you want that extra umami hit. Everything here is naturally plant-based and free of dairy in any form, so there's no need to hunt down specialty substitutes or read labels nervously. It works beautifully as a cookout side, a grain bowl topping, or a bright, bold addition to a weeknight dinner spread.
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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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