Citric Acid Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a clever spin on classic pesto — fresh basil and parsley blended smooth with olive oil, garlic, and a squeeze of lemon juice, then lifted with a pinch of ginger and turmeric for warmth and a gorgeous golden hue. For anyone navigating a citric acid sensitivity, the challenge with store-bought dressings and slaws is that citric acid hides in nearly every bottled product as a preservative — making homemade the only truly safe route. Here, every ingredient is whole and straightforward, so you know exactly what's going into the bowl. The technique is simple: pulse the herbs and aromatics, stream in the oil, toss with the vegetables, and let it rest just long enough for the cabbage to soften and drink up all that flavor. The result is vibrant, satisfying, and versatile enough to serve alongside grilled proteins, tucked into wraps, or 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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