Gelatin Free Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is the kind of dish that makes raw greens genuinely exciting — shredded Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky pesto dressing that clings to every strand. The homemade pesto comes together in a food processor with fresh basil, toasted walnuts, Parmesan, lemon juice, and good olive oil, so you know exactly what's in it — no mystery stabilizers or additives to second-guess. A quick massage of the dressed greens softens their bite just enough while keeping that satisfying crunch intact. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, allowing the flavors to meld and the kale to tenderize beautifully. The finishing scatter of walnuts adds texture and a nutty richness that ties the whole bowl together. It works equally well as a bold side dish or a light main, and it holds up in the fridge overnight without turning soggy.
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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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