Sesame 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 types of cabbage and sweet grated carrot form the base, while a blended basil-walnut dressing brings a rich, herby punch that coats every strand beautifully. The dressing is built entirely from whole, recognizable ingredients — basil, lemon juice, olive oil, garlic, and walnuts — so there's no need to scrutinize a store-bought bottle for hidden sesame oil or tahini, which can sneak into dressings more often than you'd expect. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that takes the whole thing to another level. A short rest before serving lets the cabbage soften just enough to soak up all that pesto goodness without losing its satisfying bite. Whether you're bringing it to a cookout or pairing it with a weeknight dinner, this slaw is fresh, filling, and completely stress-free to pull together.
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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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