Low Iodine Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this walnut-studded slaw is the kind of side dish that earns compliments every single time. The homemade pesto dressing — built from fresh basil, raw walnuts, olive oil, and bright lemon juice — is what sets it apart from a basic coleslaw, giving every shred of cabbage and carrot a rich, herby coating. For anyone navigating low-iodine eating, this recipe is a genuine win: it skips the dairy, avoids iodized salt in favor of fine sea salt, and steers clear of processed or packaged ingredients that so often hide problematic additives. The scallion greens add a mild bite without the intensity of a full onion, and the toasted walnuts on top bring a satisfying crunch that makes the whole bowl feel complete. A short ten-minute rest lets the cabbage relax and soak up the dressing, so the texture is perfectly tender without going soggy. Serve it alongside a simple protein or pile it into a wrap — either way, it disappears fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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