Nightshade 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 basil-walnut pesto that clings to every strand, creating something that's bold, nutty, and genuinely craveable. Avoiding nightshades can feel limiting when it comes to dressings and sauces — so many store-bought options sneak in tomato or pepper-based ingredients — but this pesto is built entirely from basil, lemon, olive oil, Parmesan, and walnuts, so it's naturally in the clear. The red pepper flakes listed are optional and easy to skip if you're being strict. Massaging the dressing into the greens for just a minute softens the kale and Brussels sprouts beautifully, so you get tender texture without any cooking. Toasted walnuts scattered on top add crunch and a rich, earthy depth that makes this feel more like a restaurant salad than a simple side. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedred pepper flakes
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!