Lactose 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 basil-walnut pesto that clings to every strand, and a quick massage softens the leaves just enough to make them tender without losing that satisfying crunch. The dressing is built entirely from olive oil, fresh basil, lemon juice, walnuts, and a touch of Parmesan — no cream, no butter, no hidden dairy pitfalls beyond that small amount of hard cheese. For anyone navigating lactose sensitivity, hard aged Parmesan is naturally very low in lactose, and the recipe uses it sparingly as a finishing flourish rather than a base, so the dish stays well within comfortable territory. Toasted walnuts pull double duty here — half blended into the pesto for body and richness, half scattered on top for texture and a little drama. A ten-minute rest before serving is a small but important step that lets the greens soak up all that lemony, herby dressing. It works beautifully as a make-ahead side or a light lunch that actually keeps its character in the fridge overnight.
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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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