This slaw is the kind of dish that makes you rethink everything you thought you knew about raw greens. Shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky basil pesto that's blended right in the food processor — no store-bought shortcuts needed. The lemon juice and zest in the dressing do double duty, adding zing while helping to tenderize the greens as they rest, so every bite is silky rather than tough or bitter. Toasted walnuts bring a satisfying crunch and a rich, nutty depth that makes this feel more like a composed salad than a simple side. A short massage and a ten-minute rest are all it takes to transform sturdy raw vegetables into something genuinely craveable. Every ingredient here is naturally grain-free, so there's no need to scan labels or swap anything out — it just works as written. Finish it with a shower of shaved Parmesan and a pinch of red pepper flakes, and you've got a dish impressive enough for a dinner party but easy enough for a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
