MSG 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 entirely from scratch — fresh basil, toasted walnuts, real Parmesan, lemon juice, and good olive oil. Every component is whole and recognizable, which means no hidden additives or flavor enhancers sneaking into your bowl. The homemade pesto is the real star here, delivering that deep, herby richness that store-bought versions try to fake with shortcuts you'd rather avoid. Massaging the dressing into the greens for just a minute softens them beautifully, so the texture lands somewhere between hearty and tender rather than tough or chewy. A final scatter of walnuts adds crunch and a nutty depth that ties the whole thing together. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead side that actually improves as it sits.
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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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