Cashew 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-basil pesto that clings to every strand — and a quick one-minute massage transforms the whole thing from tough and fibrous to tender and deeply flavorful. The pesto is built entirely around walnuts, which deliver that rich, nutty depth without a single cashew in sight, making it a genuinely worry-free option for anyone navigating tree nut sensitivities around that specific ingredient. Fresh lemon juice and zest keep the dressing lively, while finely grated Parmesan adds a salty, savory backbone that ties everything together. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference — the greens soften just enough to feel luxurious rather than chewy. A final scatter of toasted walnuts and shaved Parmesan on top gives you crunch and richness in every bite. It holds up beautifully in the fridge overnight, so it's just as good packed for lunch the next day as it is fresh off the counter.
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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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