Emulsifier Free Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw brings together two shades of cabbage, sweet grated carrot, and a bright, herb-forward walnut pesto that makes the whole bowl sing. The dressing is blended from scratch using just basil, raw walnuts, olive oil, lemon juice, and garlic — nothing processed, nothing with a long ingredients list hiding unwanted additives. That matters a lot when you're trying to avoid emulsifiers, which sneak into so many bottled dressings and condiments under names that are easy to miss on a label. Here, the olive oil and lemon juice come together naturally in the blender, coating every strand of cabbage without needing any stabilizers or binding agents to hold it all together. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that takes the texture from simple to genuinely satisfying. A short rest lets the cabbage soften just enough to soak up all that pesto flavor, so every bite is deeply seasoned rather than just dressed on the surface. It works beautifully as a side dish or a light main, and the whole thing comes together with ingredients you can feel completely confident about.
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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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