Chicken Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this slaw is the kind of side dish that steals the show at any table. The star is a blender pesto dressing built from fresh basil, garlic, lemon juice, and a generous pour of extra-virgin olive oil — with a subtle warmth from ground ginger and turmeric that makes it genuinely interesting. It gets tossed over a mix of shredded green and red cabbage, julienned carrot, and sliced scallion greens for a bowl that's as vibrant to look at as it is to eat. Everything here is completely plant-based and naturally free from any poultry, so there's zero need to scan labels or worry about hidden ingredients. The short rest time before serving is worth it — the cabbage softens just enough to soak up all that bright green dressing without losing its satisfying crunch. It works beautifully alongside grilled fish, tucked into tacos, or served as a standalone lunch. Simple, fresh, and genuinely craveable.
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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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