Xanthan Gum Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw brings together shredded green and red cabbage, grated carrots, and scallion greens in a way that feels anything but ordinary. The real star is the homemade pesto dressing — blended from fresh basil, raw walnuts, olive oil, lemon juice, and garlic — which coats every strand of vegetable in something bright and deeply savory. Toasting the walnuts before scattering them over the top adds a warm, nutty crunch that takes the whole bowl to another level. Because the dressing is blended entirely from whole, recognizable ingredients, there are no stabilizers or thickeners hiding anywhere in the recipe — just real food doing all the work. A short rest after tossing lets the cabbage soften just enough to soak up the dressing without losing its satisfying bite. It works beautifully as a side dish alongside grilled proteins or grain bowls, and leftovers hold up well in the fridge as the flavors continue to meld.
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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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