Honey 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, garlicky pesto dressing built from fresh basil, lemon juice, Parmesan, and walnuts — no sweetener needed, because the flavors are already bold and balanced on their own. That's great news if you're navigating recipes that sneak honey into dressings and vinaigrettes, since this one is completely free of it without any substitutions or workarounds. Massaging the greens into the dressing is the real secret here — it softens the kale and Brussels sprouts just enough to make them tender and silky rather than tough or bitter. A short rest lets everything meld together, and the reserved walnuts scattered on top add a satisfying crunch in every bite. It works beautifully as a side for a weeknight dinner or as a make-ahead lunch that actually holds up in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!