Breastfeeding Friendly Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with fresh herbs, this vibrant slaw is the kind of side dish that makes a simple meal feel genuinely special. The homemade pesto dressing comes together in a blender with fresh basil, parsley, lemon juice, and olive oil — no jarred sauces or mystery additives to second-guess. A pinch of ground ginger and turmeric gives the dressing a subtle warmth and a gorgeous golden-green hue that makes the whole bowl pop. For anyone paying close attention to what goes into their body right now, being able to blend your own dressing from whole, recognizable ingredients is a real comfort. The mix of green cabbage, red cabbage, and julienned carrot means you're getting a solid range of nutrients in every forkful, which matters when your body is working overtime. That short 10-minute rest before serving is worth every second — the cabbage softens just enough to soak up all that herby, garlicky dressing without going limp. It works beautifully as a side for grilled proteins or tucked into a wrap for an easy, nourishing lunch.
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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)
Can be omittedfresh parsley
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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