AIP Friendly Basil-Pesto Cabbage Slaw
Crunchy, vibrant, and loaded with fresh herb flavor, this cabbage slaw is the kind of side dish that makes a plate look and taste like something special. Two kinds of shredded cabbage, julienned carrot, and scallion greens come together with a blender pesto dressing built from two full cups of fresh basil, garlic, lemon juice, olive oil, and a warm hint of turmeric and ginger. Traditional pesto leans on cheese and pine nuts, but this version skips both entirely — and honestly, you won't miss them. The result is a bright, dairy-free, nut-free dressing that coats every strand of cabbage without compromising on that deeply herby, garlicky punch. A short 10-minute rest before serving is the secret step: the cabbage softens just enough to soak up the dressing while keeping its satisfying crunch. It serves four and comes together almost entirely in a food processor, making it a low-effort, high-reward addition to any meal. Whether you're deep in an elimination phase or just cooking clean, this one earns a permanent spot in the rotation.
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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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