Yeast Free Pesto-Walnut Cabbage and Carrot Slaw
Crunchy, vibrant, and packed with fresh flavor, this slaw is the kind of dish that earns a permanent spot in your weeknight rotation. Two kinds of cabbage and sweet grated carrot form the base, while a blender pesto made from fresh basil, raw walnuts, olive oil, and lemon juice ties everything together in a way that feels far more exciting than your average coleslaw dressing. Toasting the walnuts before scattering them over the top adds a warm, nutty depth that makes each bite genuinely satisfying. Avoiding yeast can be tricky with store-bought dressings and condiments, which often sneak in fermented or yeast-derived ingredients. Here, every component is straightforward and whole — fresh herbs, raw nuts, citrus, and olive oil — so you know exactly what you're eating. The optional nutritional yeast in the dressing is just that, optional, and the slaw is completely delicious without it if you prefer to leave it out. Letting the dressed slaw rest for ten minutes before serving is a small step that makes a real difference, softening the cabbage just enough so the pesto clings to every strand. Finish with a handful of fresh parsley and you have a colorful, crowd-pleasing side that looks like you spent far more time on it than you actually did.
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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)
Can be omittednutritional yeast
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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