Pecan 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. Paper-thin Brussels sprouts and silky kale ribbons get tossed in a bright, garlicky walnut-basil pesto that clings to every strand — it's bold, lemony, and deeply satisfying without being heavy. The trick of massaging the dressing into the greens for a full minute is what transforms this from a rough, chewy salad into something genuinely tender and craveable. Walnuts pull double duty here, blended into the pesto for richness and scattered on top for crunch, so you get layers of texture in every bite. Since the recipe relies entirely on walnuts rather than any tree nut blend, it's a naturally safe choice for anyone avoiding pecans — no substitutions or label-checking required. A short rest at room temperature lets the greens soak up even more of that herby dressing before you serve it. Make it ahead and it holds up beautifully in the fridge, making it a smart option for meal prep or a crowd-pleasing side.
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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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