Fructose Free Pesto-Walnut Kale and Brussels Sprout Slaw
Raw cruciferous slaws can feel like a gamble — tough, bitter, and hard to dress well — but this one sidesteps all of that with a technique that actually works. Paper-thin Brussels sprouts and ribboned lacinato kale get a good massage with a bright, homemade pesto dressing, which softens the greens just enough to make every bite tender and deeply flavorful. The dressing itself is built from fresh basil, lemon juice, lemon zest, Parmesan, and olive oil — whole, recognizable ingredients with no hidden sweeteners or high-fructose additives to worry about. Walnuts pull double duty here, blended into the pesto for body and scattered on top for crunch, giving the slaw real substance rather than just a side-dish afterthought. A short ten-minute rest lets the greens continue to soak up all that garlicky, lemony goodness before you even pick up a fork. It holds up well in the fridge too, making it a smart option for prepping ahead without sacrificing texture or taste.
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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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