Coconut 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 bright, garlicky walnut pesto that's built entirely from basil, lemon, Parmesan, and good olive oil — no tropical fats or hidden additives anywhere in sight. The dressing comes together in a food processor in under a minute, and a quick massage of the greens transforms what could be a tough, chewy salad into something genuinely tender and craveable. Splitting the walnuts between the dressing and the topping is a smart move: you get that nutty depth blended in and a satisfying crunch scattered on top. A short rest lets the kale and sprouts soak up every bit of that lemony, herby dressing before you even pick up a fork. It works beautifully as a side for grilled proteins or as a standalone lunch that actually keeps you full. Finish it with a little extra Parmesan and a pinch of red pepper flakes, and it looks as good as it tastes.
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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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