Barley Free Basil-Pesto Cabbage Slaw
This vibrant slaw is a serious upgrade from the mayo-heavy versions you grew up with, swapping the creamy base for a blender pesto that's punchy, herby, and completely fresh. The dressing comes together in under a minute — basil, garlic, lemon juice, olive oil, and a pinch each of ginger and turmeric blitzed into something brilliantly green and aromatic. That warm spice undercurrent from the turmeric and ginger is subtle but makes the whole thing feel a little unexpected in the best way. Tossed over a mix of shredded green and red cabbage, julienned carrot, and scallion greens, every forkful has crunch, color, and serious flavor. Letting it rest for ten minutes before serving is the small step that makes a big difference — the cabbage softens just enough to soak up the dressing without going limp. Every ingredient here is naturally grain-free and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It works beautifully as a side dish, piled onto tacos, or eaten straight from the bowl with a fork — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!