Artificial Flavors Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is the kind of dish that makes you rethink everything you thought you knew about raw greens. Shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, homemade pesto dressing built from fresh basil, toasted walnuts, real Parmesan, garlic, and a generous hit of lemon ā every single ingredient is whole and recognizable, with zero synthetic flavoring agents hiding anywhere in the mix. That matters more than you might think, because bottled dressings and store-bought pestos are notorious for sneaking in artificial flavor compounds that have no business being in something this fresh. Making the dressing from scratch in a food processor takes only a few minutes and gives you complete control over what goes into the bowl. A quick massage of the greens softens them just enough to make the slaw tender without losing that satisfying crunch, and a rest of ten minutes lets the flavors meld beautifully. The finishing scatter of walnuts and extra Parmesan adds texture and a salty, nutty depth that feels genuinely indulgent. It holds up well in the fridge, making it a smart, clean-ingredient option for meal prep or a crowd-pleasing side.
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Learn more āIngredients
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
- Ā¼ tsp red pepper flakes (optional)
For the pesto dressing
- 2 cups fresh basil leaves, packed
- Ā½ cup dry-roasted walnuts, divided
- 1 oz parmesan, finely grated, plus more for serving
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Ā¼ cup extra-virgin olive oil
- Ā¼ tsp salt
- Ā¼ tsp black pepper
Instructions
- 1
Using a box grater, mandoline, or sharp chef's knife, shred the Brussels sprouts as thinly as possible ā 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, Ā¼ cup of the walnuts, Parmesan, garlic, lemon juice, lemon zest, salt, and black pepper. Pulse 8ā10 times until the mixture is coarsely chopped and uniform.
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