Paraben 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 pesto dressing built from fresh basil, lemon juice, lemon zest, and extra-virgin olive oil — and the result is bold, herbaceous, and genuinely crave-worthy. Massaging the greens by hand is the secret move here: it softens the kale and sprouts just enough to make them silky without losing any of that satisfying crunch. Dry-roasted walnuts pull double duty, blended into the dressing for body and scattered on top for texture, while freshly grated Parmesan adds a salty, nutty finish. Because every component is whole and made from scratch, you know exactly what's going into the bowl — no preservatives, no additives, nothing hiding in a store-bought bottle. A short rest before serving lets the flavors meld and the greens continue to tenderize, so the timing is forgiving and the payoff is huge. It works beautifully as a standalone lunch or as a vibrant side alongside grilled proteins or grain bowls.
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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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