Ginger 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. Paper-thin Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky pesto dressing built from fresh basil, lemon juice, Parmesan, and olive oil — and the result is bold, herby, and genuinely craveable. Massaging the dressing into the greens is the secret move here: it softens the kale and sprouts just enough to lose any bitterness while keeping that satisfying crunch. Toasted walnuts pull double duty, blended into the dressing for body and scattered on top for texture, so every bite has a little something extra going on. For anyone navigating a ginger-free lifestyle, this recipe is a natural fit — there's not a trace of it in the ingredient list, and the flavor is so layered you won't miss a thing. A finishing shower of shaved Parmesan and an optional pinch of red pepper flakes ties it all together beautifully. Make it ahead and let it sit in the fridge overnight, and it somehow gets even better.
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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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