Peanut Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two kinds of cabbage and sweet grated carrot form the base, while a blended basil-walnut dressing does all the heavy lifting in the flavor department — bright from lemon juice, rich from olive oil, and deeply herby in a way that store-bought dressings never quite manage. Toasting the walnuts in a dry skillet before scattering them over the top adds a warm, nutty crunch that makes every bite more interesting. The pesto dressing comes together in about 30 seconds in a blender, so there's very little effort standing between you and something genuinely delicious. A short rest lets the cabbage soften just enough to soak up all that garlicky, citrusy goodness without going limp. Because everything is made from scratch with whole, clearly labeled ingredients, you can skip the label-reading stress that comes with packaged slaws and bottled dressings. Finish it with a handful of fresh parsley if you have it — it's a small touch that makes the whole bowl look and taste like something from a proper restaurant.
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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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