Red Meat Allergy Friendly Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is the kind of dish that makes you rethink what a salad can be — deeply savory, bright with lemon, and packed with texture from two of the most satisfying cruciferous greens around. Thinly shaved Brussels sprouts and ribboned lacinato kale form the base, and a quick massage with the homemade pesto dressing softens them just enough to turn pleasantly tender without losing their bite. The pesto itself is blended from fresh basil, Parmesan, garlic, and a generous hit of lemon juice and zest, giving it a punchy, herbaceous quality that store-bought versions rarely match. Dry-roasted walnuts pull double duty here — half go into the dressing for body and richness, and the rest get scattered on top for crunch. Since every component is naturally free of red meat and built entirely from produce, dairy, nuts, and olive oil, there's nothing to swap or second-guess. A ten-minute rest before serving is the small but important step that lets the greens soak up all that flavor. Whether you're bringing it to a gathering or meal-prepping for the week, this slaw holds up beautifully and tastes even better the next day.
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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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