Anti Inflammatory Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is a powerhouse of ingredients that nutrition-focused eaters genuinely get excited about — thinly shaved Brussels sprouts, ribboned lacinato kale, walnuts, fresh basil, and extra-virgin olive oil all working together in one bold, satisfying bowl. Each of those components brings something to the anti-inflammatory table, from the cruciferous greens to the omega-rich walnuts and the polyphenols in good olive oil. The homemade pesto dressing ties everything together with bright lemon juice, lemon zest, garlic, and finely grated Parmesan — no jarred shortcuts, no mystery additives. A quick massage of the greens after tossing softens the kale and Brussels sprouts just enough to make every forkful tender rather than tough, and a 10-minute rest lets the flavors fully meld. The reserved walnuts get scattered on top at the end for crunch, and an optional pinch of red pepper flakes adds a little heat if you want it. This recipe serves four and comes together almost entirely in a food processor, making it an easy weeknight side or a meal-prep-friendly lunch that actually holds up in the fridge.
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Learn more →Ingredients
4 servings
For the slaw
- 8 oz brussels sprouts, tough outer leaves removed, very thinly sliced
- 4 cups lacinato kale, stems removed, very thinly sliced
- ¼ tsp red pepper flakes (optional)
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup dry-roasted walnuts, divided
- 1 oz parmesan, finely grated, plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 1 clove garlic, peeled
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Using a box grater, mandoline, or sharp chef's knife, shred the Brussels sprouts as thinly as possible — aim for paper-thin slices. Stack the kale leaves, roll them tightly, and slice into thin ribbons. Combine both in a large mixing bowl.
- 2
In a food processor, combine the basil, ¼ cup of the walnuts, Parmesan, garlic, lemon juice, lemon zest, salt, and black pepper. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
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