Eggless 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 Brussels sprouts and kale. Shredded paper-thin and massaged with a bright, garlicky pesto dressing, the greens soften just enough to become tender and silky without losing their satisfying bite. The dressing itself is a homemade basil pesto built with walnuts, Parmesan, fresh lemon juice, and good olive oil — no eggs anywhere in sight, which makes it a genuinely easy fit for anyone avoiding them. Traditional creamy slaws often rely on mayonnaise as the binder, but here the emulsified olive oil and pesto do all that work beautifully. A short rest lets the greens soak up every bit of flavor, and the reserved walnuts scattered on top add a toasty crunch that ties the whole bowl together. A hit of lemon zest keeps things lively, and a pinch of red pepper flakes gives it just enough edge to feel exciting. It works as a bold side dish or a sturdy base for a light lunch, and it holds up well in the fridge if you want to get ahead.
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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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