Pork Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is a serious upgrade from anything you'd find in a deli case — vibrant, nutty, and packed with texture from paper-thin Brussels sprouts and silky kale ribbons. The real star is the homemade pesto dressing, blitzed together with fresh basil, Parmesan, garlic, and bright lemon juice until it's smooth and deeply fragrant. Toasted walnuts pull double duty here, blended into the dressing for body and scattered on top for crunch. Massaging the greens by hand is the move that takes this from good to great — it softens the kale and Brussels just enough to make every bite tender without losing that satisfying bite. A short rest lets the dressing soak in and the flavors meld, so patience pays off. Every ingredient in this dish is naturally free of pork and pork-derived products, so there's nothing to swap or second-guess — just clean, whole-food cooking from start to finish. Finish it with a shower of shaved Parmesan and a pinch of red pepper flakes, and you've got a showstopper side that works just as well at a weeknight dinner as it does on a holiday 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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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