Red Meat Allergy Friendly 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 types of cabbage and sweet grated carrots get tossed in a blended basil-walnut pesto dressing that's bright with lemon and rounded out with a hint of garlic — it's genuinely addictive. For anyone navigating a red meat allergy, this dish is a natural fit: every ingredient is plant-based, and there's no need to scrutinize labels for hidden meat-derived additives or cross-contamination risks from processed proteins. The toasted walnuts do double duty here, lending richness to the dressing and a satisfying crunch on top once the slaw is plated. A short rest before serving lets the cabbage soften just enough to soak up all that herby dressing without losing its texture. Optional nutritional yeast adds a subtle savory depth that makes the pesto taste even more complex. Whether you're serving it alongside grilled fish, tucking it into a wrap, or eating it straight from the bowl, this slaw is fresh, filling, and completely fuss-free.
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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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