Artificial Flavors Free Basil-Pesto Cabbage Slaw
Crisp, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that quietly steals the show at any table. The dressing is blended entirely from scratch — fresh basil, real garlic, extra-virgin olive oil, lemon juice, and a warm hint of ginger and turmeric — so there's nothing synthetic hiding in the mix. Store-bought slaws and bottled dressings are notorious for sneaking in artificial flavoring agents, but making your own takes only a few minutes and a blender. The result is a vivid, glossy pesto that clings to every strand of shredded green and red cabbage, with the carrot and scallion greens adding pops of sweetness and color. A short rest before serving lets the cabbage soften just enough to soak up all that garlicky, citrusy goodness without losing its satisfying crunch. It works beautifully as a cookout side, a taco topper, or a bright companion to grilled proteins.
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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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