Vegetarian 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 you blitz together in minutes — fresh lemon juice and zest keep it lively while Parmesan adds that deep, savory backbone. Massaging the dressing into the greens is the secret move here: it softens the kale just enough to make every bite tender without losing that satisfying crunch from the sprouts. Dry-roasted walnuts pull double duty, blended into the pesto for richness and scattered on top for texture, so the whole bowl has this layered, nutty depth that feels genuinely restaurant-worthy. A short rest at room temperature lets the flavors meld and the greens continue to tenderize, which means it actually gets better as it sits. It works beautifully as a standalone lunch or alongside a hearty main, and the fact that it holds up in the fridge makes it a smart prep-ahead option for busy weeks.
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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
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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