Brazil Nut Free Basil-Pesto Cabbage Slaw
Bright, herby, and packed with crunch, this vibrant slaw takes the classic pesto concept and spins it into something totally unexpected. Instead of pasta, a tangle of shredded green and red cabbage, julienned carrot, and fresh scallion greens becomes the canvas for a punchy homemade dressing. The pesto itself is blended from scratch — fresh basil, raw garlic, lemon juice, olive oil, and a warm hint of ginger and turmeric — so you know exactly what's in every drop. That matters a lot when store-bought pestos and dressings so often sneak in tree nuts without much fanfare on the label. This recipe keeps things completely nut-free by design, relying on good olive oil and fresh herbs to deliver that rich, glossy coating. A short rest before serving lets the cabbage soften just enough to soak up all that bright green flavor without losing its satisfying bite. It works beautifully as a side dish, a topping for grain bowls, or piled onto anything that needs a little freshness.
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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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