Capsaicin Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a clever spin on classic pesto — fresh basil and parsley blended smooth with olive oil, garlic, and lemon juice — but it skips pine nuts and parmesan entirely, letting the herbs do all the heavy lifting. A pinch of ground ginger and turmeric adds a subtle warmth and golden depth without any heat, which is exactly what makes this dressing such a smart fit for anyone avoiding capsaicin. So many slaws and bottled dressings sneak in chili flakes, paprika, or hot sauce, but every ingredient here is completely free of that concern. The technique is simple: pulse the dressing together in a blender, toss it over a mix of green and red cabbage with julienned carrot and scallion greens, then let it rest for ten minutes so the cabbage softens just enough to soak everything up. The result is vibrant, tangy, and satisfying — equally at home next to grilled proteins, tucked into a wrap, or served straight from the bowl.
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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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