Chicken Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is a serious crowd-pleaser that proves raw vegetables can be anything but boring. Shaved Brussels sprouts and lacinato kale get tossed in a bright, homemade pesto dressing built from fresh basil, lemon juice, lemon zest, and Parmesan — then finished with crunchy dry-roasted walnuts for texture in every bite. The trick of massaging the greens for a minute or so is what transforms this from a tough, fibrous salad into something genuinely tender and craveable. Since the whole dish is built around produce, nuts, and cheese, there's no need to swap or substitute a single thing — it's naturally free of poultry without any compromise on flavor or satisfaction. The pesto dressing comes together in a food processor in under a minute, making this feel far more impressive than the effort involved. It holds up well in the fridge overnight, which makes it a smart option for meal prep or bringing to a gathering where you want something that travels well and still looks beautiful on the table.
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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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