Citric Acid Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is a bold, beautiful tangle of shaved Brussels sprouts and lacinato kale ribbons tossed in a vibrant homemade pesto dressing — the kind of dish that looks impressive but comes together with minimal fuss. The greens get massaged right in the bowl, which softens their natural bitterness and lets every strand soak up that garlicky, herby coating. Toasted walnuts pull double duty here, blending into the dressing for body and creaminess, then scattered on top for crunch and a rich, nutty finish. For anyone navigating a citric acid sensitivity, the tricky part with slaws and dressings is usually the hidden additives — bottled dressings and store-bought pesto are notorious for sneaking in citric acid as a preservative. Making the pesto from scratch with fresh basil, olive oil, Parmesan, and garlic puts you fully in control of what goes in. The brightness in this dressing comes from fresh lemon juice and zest, which are naturally occurring and entirely different from the processed, fermented additive to avoid. A short rest before serving lets the flavors meld and the greens tenderize even further, so the final result is layered, satisfying, and genuinely craveable.
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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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