Legume 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. Paper-thin Brussels sprouts and silky kale ribbons get tossed in a bright, garlicky walnut pesto that clings to every strand — it's bold, nutty, and just a little lemony in the best possible way. The trick of massaging the dressing into the greens softens them just enough so the whole thing feels lush rather than tough or chewy. Since the pesto is built entirely from basil, walnuts, Parmesan, lemon, and olive oil, there's nothing here that sneaks in beans, lentils, chickpeas, or any other legume — it's naturally clean for anyone avoiding that food group without any substitutions required. Toasting the walnuts before they go in adds a deeper, roasty richness that makes the dressing taste far more complex than the ingredient list suggests. A short rest before serving lets the flavors meld and the greens continue to tenderize, so patience pays off here. Finish with a shower of shaved Parmesan and a pinch of red pepper flakes, and you've got a showstopper side that works just as well on a weeknight table as it does at a dinner party.
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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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