Cinnamon Free Basil-Pesto Cabbage Slaw
This vibrant slaw is proof that a simple bowl of shredded cabbage can be genuinely exciting. The homemade pesto dressing — built from fresh basil, garlic, lemon juice, and a drizzle of good olive oil — turns crisp green and red cabbage into something bright, herby, and deeply satisfying. A touch of ground ginger and turmeric adds warmth and a subtle golden hue without leaning on any spices that could be a problem for those avoiding cinnamon, which can sneak into store-bought dressings and spice blends more often than you'd expect. Because you're blending the dressing yourself from scratch, you have complete control over every ingredient in the bowl. The short rest time after tossing is worth it — the cabbage softens just enough to soak up all that vivid green dressing while still keeping its satisfying crunch. Julienned carrot and sliced scallion greens round out the texture and color, making this as pretty as it is delicious. It works beautifully as a side dish, a topping, or honestly just eaten 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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