Hazelnut Free Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant 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 bright, garlicky walnut-basil pesto that clings to every strand — and a quick massage softens the leaves just enough to make each bite tender without losing that satisfying crunch. The dressing comes together in a food processor with fresh basil, Parmesan, lemon juice, and walnuts, so it's punchy, herby, and deeply savory all at once. For anyone navigating tree nut concerns specifically around hazelnuts, this recipe leans entirely on walnuts, keeping things clear and straightforward with no ambiguity in the ingredient list. Toasted walnuts get used two ways — blended into the dressing and scattered on top for texture — so the nutty flavor really carries through the whole bowl. A finishing hit of shaved Parmesan and optional red pepper flakes pulls everything together into something that feels genuinely restaurant-worthy. It holds up well in the fridge too, making it a smart choice for meal prep or a make-ahead side.
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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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