Beef Free Basil-Pesto Cabbage Slaw
This vibrant slaw is proof that a handful of fresh herbs and crisp vegetables can steal the show at any table. Two kinds of cabbage and julienned carrot give it serious crunch and color, while the scallion greens add a gentle bite that ties everything together. The real star is the blender pesto dressing — bright basil, lemon juice, garlic, and a subtle warmth from ground ginger and turmeric create something that tastes far more complex than the ingredient list suggests. Everything is completely plant-based and built from whole, recognizable ingredients, so there's no need to scrutinize labels or worry about hidden animal products sneaking in. A short rest at room temperature lets the cabbage soften just enough to soak up all that vivid green dressing, which means the flavor only gets better as it sits. Serve it alongside grilled fish, pile it into tacos, or eat it straight from the bowl — it holds its own any way you dish it up.
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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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