PCOS Friendly Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with ingredients that actually pull their weight nutritionally, this slaw is the kind of dish that feels indulgent while doing your body real favors. Both green and red cabbage bring fiber and anti-inflammatory compounds that support hormone balance, while the carrots add natural sweetness and a satisfying bite. Walnuts show up twice here — toasted and folded in for crunch, and blended raw into a creamy pesto dressing alongside fresh basil, lemon juice, garlic, and extra-virgin olive oil — making every forkful rich in the healthy fats that matter most for managing PCOS. That homemade pesto dressing is genuinely a revelation: bright, garlicky, and smooth without any dairy or processed ingredients that could spike inflammation. A short rest before serving lets the cabbage soften just enough to soak up all that flavor without losing its texture. It comes together in one bowl with minimal cleanup, which makes it easy to keep in rotation as a side, a base for grilled protein, or an honest-to-goodness lunch straight from the fridge.
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!