Brazil Nut Free Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

Brazil Nut 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. Paper-thin Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky walnut pesto that's blended right in the food processor — no store-bought dressing required, and no mystery ingredients to second-guess. The lemon juice and zest cut through the richness of the olive oil and Parmesan, giving every forkful a punchy, fresh finish that feels anything but heavy. Massaging the greens for just a minute softens them beautifully, so you get that satisfying tender-crisp texture without any cooking. The pesto here leans on walnuts instead of pine nuts, which means it's naturally free from brazil nuts and still delivers that nutty, herbaceous depth you want in a great dressing. A scatter of extra walnuts on top adds crunch, and a little shaved Parmesan over everything makes it feel genuinely special. It holds up well in the fridge, so it's just as good packed for lunch the next day as it is straight from the bowl.

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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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