Emulsifier Free Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

Emulsifier 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 vibrant homemade pesto built from fresh basil, toasted walnuts, Parmesan, garlic, and bright lemon — no store-bought dressings, no mystery additives, just real ingredients blended together in a food processor. Avoiding emulsifiers can be genuinely tricky with salad dressings, since most bottled options rely on them to hold everything together, but here the olive oil is streamed in while the processor runs, creating a naturally cohesive pesto that clings beautifully to every strand of green. A quick one-minute massage softens the kale and Brussels sprouts just enough to mellow their bitterness without losing that satisfying crunch. The reserved walnuts scattered on top add texture and a nutty richness that makes each bite feel layered and complete. A short rest at room temperature lets the greens soak up the dressing, so the flavors deepen even before it hits the table. It works equally well as a bold side dish or a hearty standalone lunch.

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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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