Turmeric 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. Paper-thin Brussels sprouts and silky kale ribbons 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 pull double duty, adding zip to the dressing while helping to tenderize the greens as they rest. A quick one-minute massage softens everything just enough so the slaw has that satisfying, slightly wilted texture without going limp. Toasted walnuts folded into the pesto and scattered on top give every bite a rich, nutty crunch, and a final shower of shaved Parmesan ties it all together. For anyone navigating a diet that rules out certain spices and anti-inflammatory additives, this recipe is naturally in the clear — every ingredient is fresh, whole, and easy to verify. It works beautifully as a make-ahead side or a light lunch straight from the fridge 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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