Rice 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 grated carrot form the base, giving you that satisfying crunch in every forkful, while a blended basil-and-walnut dressing ties everything together with bright, herby richness. The dressing comes together in about 30 seconds in a blender — fresh basil, raw walnuts, olive oil, lemon juice, and garlic — and it coats every shred of vegetable beautifully after a short rest. Toasting the walnuts before scattering them on top is a small step that makes a genuinely big difference, adding a warm, nutty depth that plays perfectly against the lemony dressing. Because the whole dish is built around fresh produce, nuts, and olive oil, there's nothing here that sneaks in grain-based fillers or starchy binders — it's naturally free of rice and any rice-derived ingredients without any substitutions required. A finishing handful of flat-leaf parsley keeps things feeling fresh and a little fancy. Whether you're serving it alongside grilled proteins 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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