Cinnamon 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. Thinly shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky pesto dressing built from fresh basil, lemon juice, and Parmesan — and the result is bold, nutty, and genuinely craveable. The trick of massaging the greens for a minute or so softens them just enough to lose any bitterness while keeping that satisfying crunch intact. Toasted walnuts pull double duty here, blended into the dressing for body and scattered on top for texture, so every bite has a little extra richness. For anyone navigating a cinnamon sensitivity, this recipe is a natural fit — every ingredient is straightforward and savory, with zero warm spices hiding in the mix. A finishing shower of shaved Parmesan and an optional pinch of red pepper flakes ties it all together. It works beautifully as a side, holds up well in the fridge, and honestly gets even better after a short rest.
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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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