Candida Diet Friendly Basil-Pesto Cabbage Slaw
Crunchy, vibrant, and packed with fresh herb flavor, this cabbage slaw is the kind of side dish that makes clean eating feel genuinely exciting. The homemade pesto dressing is built from basil, parsley, lemon juice, and extra-virgin olive oil — no vinegar, no sugar, no questionable add-ins that could throw off a carefully managed gut-health protocol. Garlic, ground ginger, and turmeric bring warmth and depth while also pulling serious anti-inflammatory weight, which makes every bite feel intentional rather than restrictive. Blending the dressing from scratch means you stay in full control of what goes in, skipping the hidden sugars and preservatives that make store-bought dressings such a minefield. The slaw itself is a satisfying mix of green cabbage, red cabbage, carrot, and scallion greens — all low-sugar vegetables that work beautifully within the boundaries of this way of eating. A short rest before serving lets the cabbage soften just enough to soak up that bright green dressing without losing its satisfying crunch. It works as a colorful side, a base for grilled protein, or honestly just a big bowl you eat straight from the fridge.
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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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