Gut Friendly Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

Gut Friendly Pesto-Walnut Kale and Brussels Sprout Slaw

Raw cruciferous slaws can feel like a gamble for sensitive stomachs, but this one earns its place on a gut-friendly table through a few smart moves. Shredding the Brussels sprouts paper-thin and slicing the kale into delicate ribbons dramatically reduces the tough fibrous texture that can make these vegetables hard to digest. The real magic happens when you massage the greens with the pesto dressing — that brief hands-on step begins to break down the cell walls, softening everything before it even hits your plate. A ten-minute rest takes it further, letting the bright lemon-basil dressing fully penetrate and tenderize every strand. The dressing itself is built from whole, recognizable ingredients: fresh basil, extra-virgin olive oil, lemon juice, Parmesan, and walnuts, with no hidden additives or processed fillers to worry about. Toasted walnuts scattered on top add satisfying crunch and a dose of healthy fats that round out the bowl beautifully. It's the kind of salad that actually keeps well, making it a smart, feel-good option to prep ahead and enjoy the next day too.

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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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