Mediterranean Diet Friendly Pesto-Walnut Kale and Brussels Sprout Slaw
Raw cruciferous slaws can feel like a gamble — tough, bitter, and underdressed — but this one sidesteps every pitfall with a homemade pesto that does double duty as both flavor bomb and tenderizer. Paper-thin Brussels sprouts and ribboned lacinato kale get massaged with a bright, garlicky dressing built from fresh basil, extra-virgin olive oil, lemon juice, and Parmesan, which softens the greens just enough without wilting them into mush. A short rest lets everything meld together, so by the time you scatter the remaining walnuts on top, the whole bowl has transformed into something genuinely craveable. The walnuts add satisfying crunch and richness, while the lemon zest keeps the whole thing feeling fresh and lively rather than heavy. This is exactly the kind of dish that fits naturally into a way of eating built around whole vegetables, healthy fats, and bold Mediterranean flavors — no substitutions or workarounds needed, because every ingredient already belongs. It holds up well in the fridge overnight, making it a smart choice for meal prep or a make-ahead side for a dinner party. A little extra shaved Parmesan right before serving is non-negotiable.
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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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