Celery Free Basil-Pesto Cabbage Slaw
Bright, herby, and packed with crunch, this cabbage slaw is the kind of side dish that steals the show at any table. Two types of shredded cabbage, julienned carrot, and fresh scallion greens form the base, giving you a beautiful mix of color and texture before the dressing even enters the picture. The real star is the blender pesto — fresh basil, garlic, lemon juice, olive oil, and a subtle warmth from ground ginger and turmeric come together into a vivid, silky coating that's nothing like anything from a jar. Because the dressing is made entirely from scratch with whole, simple ingredients, there's no need to scan labels for hidden additives or worry about what might be lurking in a store-bought shortcut. Tossing the slaw and letting it rest for ten minutes is a small but important step — the cabbage softens just enough to soak up all that herby goodness without losing its satisfying bite. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it holds up beautifully and only gets better as it sits.
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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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