Mushroom 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. Thinly shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, homemade basil pesto that's blended with toasted walnuts, fresh lemon, and Parmesan — and the result is bold, nutty, and genuinely craveable. Massaging the dressing into the greens is the secret move here: it softens the kale just enough to lose any bitterness while keeping that satisfying crunch. A short rest lets everything meld together so each forkful is deeply flavored rather than just coated. 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 texture, and a little extra Parmesan at the end ties it all together beautifully. It holds up well in the fridge, making it a smart option for meal prep or a next-day lunch that actually gets better 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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