Chestnut Free Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

Chestnut 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. Shaved Brussels sprouts and ribboned lacinato kale get tossed in a vibrant homemade pesto dressing built from fresh basil, lemon, garlic, Parmesan, and walnuts — and the result is bold, bright, and deeply satisfying. A quick massage of the dressed greens softens them just enough to lose any bitterness while keeping that satisfying crunch intact. The pesto comes together in a food processor in under a minute, so this is genuinely weeknight-friendly despite tasting like something you'd order at a nice restaurant. Toasted walnuts scattered on top add texture and a rich, nutty finish, while a hit of red pepper flakes brings just enough heat to keep things interesting. Since every component is made from scratch with whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It holds up beautifully in the fridge, making it a smart make-ahead option for lunches or a crowd-pleasing side at your next gathering.

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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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