Macadamia Free Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw brings together two shades of cabbage, sweet grated carrot, and fresh scallion greens for a dish that's as colorful as it is satisfying. The real star is the pesto-style dressing — a blender blend of fresh basil, raw walnuts, olive oil, and bright lemon juice that coats every shred in something deeply savory and herbaceous. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that makes the whole bowl feel a little more special. A short rest after tossing lets the cabbage relax into the dressing, so you get tender, flavor-soaked strands rather than something stiff and raw-tasting. The optional nutritional yeast rounds out the dressing with a subtle umami depth that plays beautifully against the lemon. It comes together with minimal equipment — just a skillet, a blender, and a big bowl — making it an easy win for weeknight dinners or a crowd-pleasing potluck contribution. Finish with a scatter of fresh parsley and you have a slaw that genuinely earns its place at the center of the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!