Anti Inflammatory Basil-Pesto Cabbage Slaw
Crunchy, vibrant, and loaded with color, this slaw is the kind of side dish that makes the whole table lean in for a closer look. The real magic is in the pesto dressing — fresh basil, extra-virgin olive oil, lemon juice, and garlic blitzed together into something bright and herbaceous that coats every strand of cabbage beautifully. What sets this apart from a standard slaw is the deliberate addition of ground turmeric and ginger to the dressing, two ingredients with well-established anti-inflammatory reputations that blend seamlessly into the flavor without tasting medicinal. The combination of green and red cabbage brings both crunch and a natural richness of plant compounds, while the carrot and scallion greens add sweetness and a little bite. A short rest before serving is the secret step — the cabbage softens just enough to soak up the dressing while still holding its satisfying texture. This is the kind of recipe that proves eating with your health in mind doesn't mean sacrificing anything on the flavor front.
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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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