Oats Free Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is the kind of dish that makes raw vegetables genuinely exciting — shredded Brussels sprouts and ribbons of lacinato kale get tossed in a bright, homemade pesto dressing that's punchy with fresh basil, lemon, and Parmesan. The trick of massaging the greens for just a minute transforms them from tough and fibrous into something tender and almost silky, soaking up every bit of that garlicky dressing. Toasted walnuts pull double duty here, blending into the pesto for body and depth, then scattered on top for crunch and a rich, nutty finish. Every ingredient in this recipe is naturally free of oats and oat-derived products, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. A short rest on the counter lets the flavors meld and the greens continue to soften, meaning the slaw actually gets better as it sits. It works beautifully as a side for grilled proteins, a hearty lunch on its own, or a make-ahead dish that holds up well in the fridge the next day. Fresh, bold, and completely satisfying — this one earns a permanent spot in the rotation.
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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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