PCOS Friendly Pesto-Walnut Kale and Brussels Sprout Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.8

(3)

PCOS Friendly Pesto-Walnut Kale and Brussels Sprout Slaw

Crunchy, vibrant, and packed with ingredients that genuinely pull their weight, this slaw is the kind of dish that makes eating well feel effortless rather than obligatory. Thinly shaved Brussels sprouts and ribboned lacinato kale form a hearty base that holds up beautifully under a bright, homemade pesto dressing — no wilting, no sad salad vibes. For anyone managing PCOS, this recipe is a quiet overachiever: walnuts bring healthy fats and anti-inflammatory omega-3s, dark leafy greens support hormone balance, and extra-virgin olive oil keeps the whole thing nourishing without relying on anything processed or inflammatory. The pesto comes together in a food processor with fresh basil, lemon, garlic, and Parmesan, so you're getting real, whole ingredients rather than a bottled dressing loaded with refined oils or hidden sugars. Massaging the greens for just a minute softens them enough to make every bite tender without losing that satisfying crunch. A final scatter of toasted walnuts and a little extra Parmesan on top makes it feel genuinely restaurant-worthy. It keeps well in the fridge, so it's just as good for a next-day lunch as it is fresh off the counter.

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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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