Vegan Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with bold herby flavor, this slaw is the kind of side dish that quietly steals the show at any table. Instead of a standard creamy dressing loaded with dairy, the magic here comes from a blended pesto made with fresh basil, raw walnuts, olive oil, and bright lemon juice — completely plant-based and genuinely delicious. Nutritional yeast adds a subtle savory depth if you have it on hand, but the dressing holds its own either way. Two kinds of cabbage and freshly grated carrots give you serious crunch and color, while a short rest lets the vegetables soak up every bit of that garlicky, herbaceous coating. Toasting the walnuts before scattering them over the top is a small step that makes a big difference — they turn nutty and golden in just a few minutes and add a satisfying bite against the tender slaw. It's the kind of recipe that proves plant-based eating doesn't mean sacrificing richness or texture. Finish with a handful of fresh parsley and you've got a dish that looks as good as it tastes.
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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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