Pregnancy Friendly Pesto-Walnut Kale and Brussels Sprout Slaw
Crunchy, vibrant, and loaded with nutrients, this kale and Brussels sprout slaw is the kind of dish that genuinely earns its place on a pregnancy-friendly table. Both leafy greens bring a serious hit of folate and fiber, which are exactly what you want to be packing into meals right now. The homemade pesto dressing comes together in a food processor with fresh basil, lemon, olive oil, Parmesan, and walnuts — real, whole ingredients you can feel good about, with no mystery additives or preservatives hiding in a jar. Walnuts pull double duty here, blended into the dressing for creaminess and scattered on top for satisfying crunch, while also delivering healthy fats that support fetal development. A quick massage of the dressed greens softens the raw kale and Brussels sprouts just enough to make them tender and easy to eat without losing that satisfying bite. The bright lemon juice and zest keep everything tasting fresh and lively, which is a genuine win when food aversions or flavor fatigue are making meals feel like a chore. Make it ahead and refrigerate overnight — it actually holds up beautifully and tastes even better once the greens have had time to soak in all that herby, garlicky dressing.
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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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