Wheat 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. Paper-thin Brussels sprouts and ribboned lacinato kale get tossed in a bright, garlicky basil pesto that you blitz together right in the food processor — no store-bought shortcuts needed. The lemon juice and zest in the dressing do double duty, cutting through the richness of the olive oil and Parmesan while gently breaking down the hearty greens as they rest. Massaging the dressing into the kale and sprouts is the move that transforms this from a rough, chewy pile into something genuinely silky and craveable. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just clean, whole-food cooking from start to finish. Toasted walnuts scattered over the top add crunch and a nutty depth that ties the whole bowl together beautifully. It holds up well in the fridge, making it a smart make-ahead option for lunches or a crowd-pleasing side 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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