Macadamia 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 vibrant homemade pesto dressing built on fresh basil, toasted walnuts, Parmesan, and bright lemon — and the result is bold, nutty, and seriously satisfying. A quick massage of the greens softens them just enough to make every forkful tender rather than tough, while a short rest lets the dressing soak all the way in. The whole thing comes together in one food processor and one bowl, which means less cleanup and more time enjoying it. Scattered walnuts on top add crunch, and a hit of red pepper flakes brings just enough heat to keep things interesting. It works beautifully as a standalone lunch or alongside grilled proteins, and it holds up well in the fridge overnight — making it a genuinely great make-ahead option.
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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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