High Fructose Corn Syrup 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. Shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, homemade pesto dressing built from fresh basil, lemon juice, toasted walnuts, and real Parmesan — every single ingredient is whole and clean, with zero processed sweeteners hiding anywhere in the mix. That matters more than you'd think, because bottled dressings and store-bought pestos are notorious for sneaking in unwanted additives, and this recipe sidesteps all of that entirely. The quick massage step is the real secret here: working the dressing into the greens with your hands softens the kale and sprouts just enough to make them silky and tender without any cooking. A short rest lets the lemon and basil really sink in, so the flavors deepen beautifully before you even plate it. The reserved walnuts scattered on top add a satisfying crunch, and a little extra Parmesan over everything makes it feel genuinely indulgent. It's the kind of vibrant, no-fuss salad that holds up well in the fridge, making it perfect 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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