Turkey Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and loaded 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 carrots form the base, but the real magic is the blended pesto dressing — bright basil, lemon juice, garlic, and olive oil come together into something silky and deeply savory. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that makes every bite more interesting. A short rest lets the cabbage soften just enough to soak up all that dressing without losing its satisfying texture. The optional nutritional yeast gives the dressing a subtle, cheesy depth that rounds everything out beautifully. This is a completely poultry-free dish by nature — no substitutions needed, no ingredient swaps to stress over, just clean, plant-forward ingredients doing all the heavy lifting. Whether you're serving it alongside a grain bowl or bringing it to a potluck, it holds up well and tastes even better after a few minutes of sitting.
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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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