Lupin Free Pesto-Walnut Cabbage and Carrot Slaw
Crisp, colorful, and loaded with bold herby flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two kinds of shredded cabbage and freshly grated carrot form the crunchy base, while a blended dressing of fresh basil, walnuts, lemon juice, garlic, and olive oil brings a bright, pesto-style punch that coats every strand beautifully. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that makes the whole thing feel a little more special than your average slaw. Every ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, nothing to second-guess — so you can dig in without scanning labels or worrying about what's hiding in a store-bought dressing. The short rest time after tossing is a small but smart step that lets the cabbage soften just enough to soak up all that garlicky, lemony goodness. A finishing sprinkle of fresh parsley keeps it feeling light and vibrant. This one works equally well alongside grilled proteins, tucked into wraps, or served straight from the bowl as a satisfying lunch on its own.
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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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