Pistachio 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 pesto that clings to every strand — it's bold, lemony, and deeply satisfying in a way that feels more like a restaurant starter than a weeknight side. The pesto comes together in a food processor with fresh basil, Parmesan, lemon juice, and dry-roasted walnuts, so you get all that classic herbaceous richness without any tree nuts you might be avoiding. Massaging the dressing into the greens for just a minute softens them beautifully, turning what could be a tough, fibrous salad into something genuinely tender and craveable. A short rest lets the flavors meld even further, and the reserved walnuts scattered on top add a satisfying crunch at the end. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side for gatherings.
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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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