Fish Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw is anything but ordinary. Two kinds of shredded cabbage and coarsely grated carrots form the base, while a blended pesto dressing made from fresh basil, raw walnuts, olive oil, and lemon juice ties everything together in a way that feels bright and a little indulgent. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that makes each bite genuinely satisfying. A short rest after tossing lets the cabbage soften just enough to absorb all that garlicky, herby dressing without losing its crunch. Many store-bought slaws and dressings sneak in anchovy paste or Worcestershire-based ingredients, so making this one from scratch means you know exactly what's in the bowl. The optional nutritional yeast adds a subtle savory richness that rounds out the pesto beautifully, and a handful of fresh parsley on top keeps things looking as good as they taste. It works as a side dish, a topping for grain bowls, or honestly just eaten straight from the bowl with a fork.
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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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