Carrageenan Free Basil-Pesto Cabbage Slaw
Bright, herby, and loaded with color, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a punchy, blender-made pesto built from fresh basil, garlic, lemon juice, and olive oil — no store-bought shortcuts needed, which means you have complete control over every ingredient that goes into it. That matters more than it might seem, because many packaged dressings and pre-made slaws rely on emulsifiers and thickeners that can sneak carrageenan into an otherwise clean dish. Here, everything is whole and straightforward: shredded green and red cabbage, julienned carrot, and scallion greens get tossed in a vivid green dressing seasoned with a hint of ginger and turmeric for warmth. The short rest time after dressing is a small but smart step — the cabbage softens just enough to soak up all that flavor without going limp. It's the kind of recipe that looks impressive, tastes even better, and comes together with nothing more than a blender and a big 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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