Low Sugar Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with fresh herb flavor, this slaw is the kind of side dish that makes people ask for the recipe before they've even finished their plate. The dressing is a vibrant, blender-made pesto built from fresh basil, garlic, lemon juice, and olive oil — no sweeteners, no shortcuts, just real ingredients doing all the heavy lifting. That matters because so many store-bought slaws and dressings sneak in added sugar, making it genuinely hard to find something this satisfying without reading every label twice. Here, you blend the dressing yourself, so you know exactly what's going in. The ground ginger and turmeric add a subtle warmth that makes the whole thing feel a little unexpected in the best way. A short rest before serving lets the cabbage soften just enough to soak up all that bright, garlicky dressing without losing its satisfying crunch. It works beautifully as a cookout side, a taco topper, or an easy weeknight addition to just about anything off the grill.
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Learn more →Ingredients
4 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 scallions, thinly sliced (green tops only)
For the pesto dressing
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley leaves (optional)
Instructions
- 1
Combine the shredded green cabbage, red cabbage, carrot, and scallion greens in a large mixing bowl and toss to mix.
- 2
Add the basil leaves, garlic, lemon juice, salt, ground ginger, and ground turmeric to a food processor or blender. Pulse 5–6 times until the herbs and garlic are roughly chopped.
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