Honey 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 the homemade pesto dressing — built from fresh basil, lemon juice, garlic, and olive oil — ties everything together in a way that feels far more exciting than a standard vinaigrette. Toasting the walnuts before scattering them over the top is a small step that makes a big difference, adding a warm, nutty depth that plays beautifully against the bright, herby dressing. Many store-bought slaws and dressings sneak in sweeteners you might not expect, so blending your own dressing from scratch here means you know exactly what's going in the bowl. The optional nutritional yeast adds a subtle savory richness without changing the character of the dish, and a final squeeze of lemon or pinch of salt lets you dial in the flavor exactly to your liking. Let it rest for just ten minutes before serving and the cabbage softens just enough to soak up all that pesto goodness without losing its satisfying crunch.
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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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