Barley Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is bold, bright, and packed with texture — shaved Brussels sprouts and ribbons of lacinato kale get tossed in a vibrant homemade pesto dressing that clings to every strand. The dressing comes together in a food processor with fresh basil, Parmesan, garlic, lemon juice, and walnuts, giving you that rich, herby depth without any store-bought shortcuts. Massaging the greens for just a minute softens them enough to make the whole thing pleasantly tender while still keeping that satisfying crunch. A rest period lets the flavors meld and the kale continue to relax into the dressing — a small step that makes a noticeable difference. Toasted walnuts scattered on top add a nutty bite and a little crunch that plays beautifully against the creamy pesto. Every ingredient here is naturally free of barley and grain-based fillers, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It works equally well as a weeknight side or a make-ahead dish for gatherings, since it holds up beautifully in the fridge overnight.
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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
- 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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