Peanut Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is a serious upgrade from anything you'd find in a deli container — shredded Brussels sprouts and ribboned lacinato kale get tossed in a bright, homemade basil pesto that clings to every strand. The dressing comes together in a food processor with fresh basil, Parmesan, garlic, lemon juice, and olive oil, so you're in full control of what goes into it — no store-bought sauces with mystery additives to second-guess. Walnuts stand in as the nut of choice here, bringing a rich, earthy crunch that works beautifully with the peppery greens and citrusy dressing. A quick massage of the dressed greens softens the kale just enough to make it tender without losing that satisfying bite. The finishing scatter of whole walnuts and extra Parmesan makes it look as good as it tastes. It holds up well in the fridge overnight, which means it's just as good for a weekday lunch as it is alongside a dinner spread.
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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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