Celery Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is bold, bright, and packed with texture — shaved Brussels sprouts and ribboned lacinato kale get tossed in a punchy homemade pesto dressing that clings to every strand. The dressing comes together in a food processor with fresh basil, toasted walnuts, Parmesan, garlic, and a generous hit of lemon juice and zest, giving the whole dish a vibrant, herbaceous kick. A quick massage of the greens softens them just enough to make the slaw tender without losing that satisfying crunch. Topping it all off with the remaining walnuts and extra shaved Parmesan adds richness and a little drama to the finished bowl. For anyone avoiding celery, this is a genuinely exciting option — every ingredient is straightforward, and there's nothing hidden in the dressing that could cause concern. It works beautifully as a side dish alongside grilled proteins or holds its own as a light lunch straight from the fridge the next day.
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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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