Carrageenan Free Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

Carrageenan 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 silky kale ribbons get tossed in a bright, homemade pesto dressing built from fresh basil, lemon, Parmesan, and walnuts — no store-bought shortcuts needed. That matters more than you might think, because packaged dressings and pre-made pestos are common hiding spots for additives like carrageenan, which sneaks into emulsified sauces and creamy condiments all the time. Here, every ingredient is whole and straightforward, so you know exactly what's going into the bowl. Massaging the greens for just a minute softens their bite and helps them soak up all that garlicky, citrusy dressing in a way that feels almost luxurious. The reserved walnuts scattered on top add a satisfying crunch, and a little extra Parmesan never hurt anyone. It holds up beautifully in the fridge, making it a smart make-ahead option for lunches or a crowd-pleasing side that actually gets better as it sits.

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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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