Gut Friendly Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with real flavor, this slaw is the kind of dish that makes eating for your gut feel genuinely exciting rather than like a compromise. Two types of cabbage and freshly grated carrots form the base — both excellent sources of fiber that support a healthy digestive system — while scallion greens add a mild, gentle bite without the harder-to-digest white bulb. The dressing is a clever homemade pesto built from fresh basil, raw walnuts, extra-virgin olive oil, and bright lemon juice, so you know exactly what's going into it with no hidden additives or preservatives to worry about. Walnuts pull double duty here, blended into the creamy dressing and toasted separately for a satisfying crunch on top. That short 10-minute rest before serving is a small but smart step — it lets the cabbage soften just enough to be easier on digestion while still holding its texture. A finishing option of nutritional yeast adds a savory depth and a little extra nutritional value without weighing the dish down. Whether you're serving it as a side or eating it straight from the bowl, this slaw is the kind of recipe you'll come back to again and again.
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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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