Sesame Free Pesto-Walnut Kale and Brussels Sprout Slaw
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 dressing required, which means zero guesswork about hidden ingredients. The lemon juice and a quick one-minute massage work together to soften the greens just enough so every bite is tender rather than tough or chewy. Toasted walnuts pull double duty here, going into the pesto for body and richness, then getting scattered on top for crunch and a nutty finish. A shower of shaved Parmesan ties the whole thing together with a salty, savory edge that feels genuinely restaurant-worthy. It's the kind of side that holds up well in the fridge, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as it sits.
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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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