Shellfish Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with bold herby flavor, this slaw is the kind of side dish that steals the show at any table. Two types of cabbage and freshly grated carrots form the base, while a blended pesto dressing made from fresh basil, lemon juice, garlic, and walnuts ties everything together in a way that feels far more exciting than your average coleslaw. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that makes each bite genuinely satisfying. The short rest period after tossing is a small but smart step — it lets the cabbage soften just enough to soak up all that garlicky, citrusy dressing without losing its crunch. Nutritional yeast is optional but worth adding if you have it, lending a subtle savory richness to the pesto. This is a naturally clean, whole-ingredient recipe where every component is straightforward and easy to verify, so there's no second-guessing what's in your bowl. Finish it with a scatter of fresh parsley and it's ready to serve alongside grilled proteins, grain bowls, or honestly just eaten straight from the mixing bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!