Shellfish 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 vegetables. Shaved Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky basil pesto built from scratch — walnuts, Parmesan, fresh lemon juice, and good olive oil blended into something seriously craveable. Massaging the greens by hand is the secret move here: it softens the kale and Brussels sprouts just enough to make them silky rather than tough, while the dressing soaks into every strand. A short rest at room temperature lets the flavors deepen before you even take a bite. The reserved walnuts scattered on top add a satisfying crunch, and a little extra Parmesan over the whole thing pulls it all together. It works beautifully as a side dish or a light main, and it holds up well in the fridge overnight — which means leftovers are genuinely something to look forward to.
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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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