Ginger 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 kinds of cabbage and grated carrot give it serious texture, while a blended basil-walnut pesto dressing ties everything together with a rich, herby depth that store-bought dressings just can't match. The dressing comes together in about 30 seconds in a blender — basil, walnuts, olive oil, lemon juice, and garlic — so the effort is minimal but the payoff is huge. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that makes every bite a little more interesting. A short rest lets the cabbage soften just enough to soak up all that pesto goodness without losing its satisfying bite. Many packaged slaws and dressings sneak in ginger as a background note, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free choice. Finish with a little fresh parsley if you have it on hand — it's a small touch that brightens the whole 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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