Fructose 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. The real magic here is the blended dressing — a walnut-basil pesto made with olive oil, lemon juice, and a touch of garlic that coats every shred of cabbage and carrot in something genuinely crave-worthy. Managing fructose intake often means scanning labels for sneaky sweeteners and high-fructose add-ins, but every ingredient in this recipe is straightforward and naturally low in fructose, so you can toss it together with confidence. Scallion greens stand in for the bulb, keeping the mild onion flavor without the fructan load that the white parts carry. Toasting the walnuts before scattering them over the top is a small step that pays off big — it deepens their nuttiness and adds a satisfying crunch against the tender, dressing-soaked vegetables. A short rest lets the cabbage relax and soak up all that herby, lemony goodness before you even take a bite. It works equally well as a weeknight side or a make-ahead dish that only gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!