Pistachio Free Pesto-Walnut Cabbage and Carrot Slaw
This crunchy, vibrant slaw is the kind of side dish that quietly steals the show at any table. Two kinds of cabbage and freshly grated carrots get tossed in a blender-made pesto dressing built on basil, lemon, garlic, and raw walnuts — no pine nuts, no pistachios, nothing you need to second-guess. Toasted walnuts scattered over the top add a warm, nutty crunch that plays beautifully against the bright, herby dressing. The optional nutritional yeast gives the pesto a subtle savory depth without any dairy, making this a genuinely crowd-pleasing option. A short rest after tossing lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. It's the kind of recipe that looks impressive but comes together with a blender, a skillet, and one big bowl.
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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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