Rye Free Pesto-Walnut Cabbage and Carrot Slaw

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Pesto-Walnut Cabbage and Carrot Slaw

This vibrant slaw is a serious upgrade from the creamy, mayo-heavy versions you might be used to — it's bright, herby, and packed with crunch from two kinds of cabbage, sweet grated carrot, and a generous handful of toasted walnuts. The real star is the blended pesto dressing, where fresh basil, raw walnuts, olive oil, lemon juice, and garlic come together into something silky and deeply flavorful. Toasting the walnuts first is a small step that makes a big difference, coaxing out a nutty warmth that runs through every bite. A short rest after tossing lets the cabbage soften just enough to soak up all that garlicky, lemony goodness without losing its satisfying texture. Every ingredient here is naturally free of rye and rye derivatives — no grains, no fillers, nothing to second-guess on a label. It works beautifully as a side dish alongside grilled proteins or grain bowls, and it holds up well if you want to make it ahead. A final scatter of parsley adds a fresh pop of color that makes the whole bowl look as good as it tastes.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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