Rice Free Pesto-Walnut Kale and Brussels Sprout Slaw
This slaw is bold, bright, and packed with texture — shaved Brussels sprouts and ribbons of lacinato kale get tossed in a vibrant homemade pesto dressing that clings to every strand. The dressing comes together in a food processor with fresh basil, toasted walnuts, Parmesan, garlic, and a generous hit of lemon juice and zest, giving the whole dish a punchy, herbaceous lift. A quick one-minute massage softens the raw greens just enough so they're tender without losing their satisfying bite. Toasted walnuts scattered on top add crunch and a rich, nutty depth that makes each forkful feel layered and complete. Grain-free eating can sometimes feel like you're missing out on hearty, satisfying salads, but this one holds its own as a main or a stunning side without a single grain in sight. It actually gets better as it sits, making it a smart make-ahead option for lunches or dinner parties. Finish it with extra shaved Parmesan and a pinch of red pepper flakes if you like a little heat — it's the kind of dish that disappears fast.
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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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