Oats Free Pesto-Walnut Cabbage and Carrot Slaw
This vibrant slaw is a serious upgrade from the mayo-heavy versions you grew up with — think crunchy shredded cabbage and sweet grated carrot all tossed in a bright, herby pesto dressing that you blend up in minutes. The dressing leans on fresh basil, lemon juice, garlic, and raw walnuts for a flavor that's bold, grassy, and just a little nutty in the best possible way. Toasted walnuts get scattered over the top for extra crunch and a warm, golden depth that makes every bite more interesting. Every single ingredient here is naturally free of oats and oat derivatives — no hidden grains, no thickeners, nothing to second-guess on the label. That matters more than people realize, since packaged dressings and store-bought slaws can sneak in unexpected additives. A short rest before serving lets the cabbage relax into the dressing, so you get that perfect balance of tender and crisp rather than raw and sharp. It works beautifully as a side dish, piled onto a grain bowl, or eaten straight from the bowl with a fork while nobody's watching.
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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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