Chestnut 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. The dressing is a vibrant, blender-made pesto built from fresh basil, garlic, lemon juice, and a steady pour of extra-virgin olive oil — no nuts involved at any step, which makes it a genuinely worry-free option for anyone navigating tree-nut restrictions. A pinch of ground ginger and turmeric give the dressing a subtle warmth that sets it apart from anything you'd find in a store-bought bottle. The combination of green cabbage, red cabbage, carrot, and scallion greens creates a colorful, textural base that holds up beautifully once coated in that glossy green dressing. A short rest at room temperature lets the cabbage soften just enough to absorb all that flavor without losing its satisfying bite. It comes together quickly with a food processor and one large bowl, making it an easy win for weeknight dinners, cookouts, or meal prep.
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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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