Turkey Free Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is the kind of dish that makes you rethink what a salad can be. Thinly shaved Brussels sprouts and ribboned lacinato kale form a hearty, textured base that holds up beautifully under a bold homemade pesto dressing — no wilting, no sad greens. The dressing itself is blended from fresh basil, Parmesan, garlic, lemon juice, and walnuts, giving you that bright, nutty, deeply savory flavor you'd expect from a great pesto but in a pourable, slaw-coating form. A quick massage of the dressed greens softens them just enough to make every bite tender without losing that satisfying crunch. The reserved walnuts scattered on top add a toasty finish, and a little extra Parmesan never hurts. It's completely free of poultry in any form — every ingredient here is plant-based or dairy, so there's no need to scan labels or swap anything out. Make it ahead and let it rest in the fridge, and it somehow gets 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
- 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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