Paleo Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with bold herby flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two kinds of cabbage and freshly grated carrots form the base, while a blended basil-walnut dressing does the heavy lifting — delivering all the richness of classic pesto without any cheese or grains in sight. That makes it a natural fit for grain-free and legume-free eating, since every ingredient here is whole and unprocessed by design. Toasting the walnuts before scattering them on top is a small step that pays off big, adding a warm, nutty crunch that contrasts beautifully with the tender, dressed vegetables. A short rest after tossing lets the cabbage relax and soak up the lemon-bright dressing, so the flavors meld rather than just sitting on the surface. Fresh parsley at the end keeps everything feeling light and alive. Whether you're serving it alongside grilled protein or eating it straight from the bowl, this slaw is the kind of recipe you'll come back to again and again.
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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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