Coconut 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 dressing is a clever riff on classic pesto — built from fresh basil, garlic, lemon juice, and olive oil — but skips the pine nuts and cheese entirely, making it naturally light and vibrant without sacrificing any of that signature green-herb punch. A pinch of ground ginger and turmeric give the dressing a subtle warmth that plays beautifully against the crisp shredded cabbage and sweet carrot. Many store-bought slaws and bottled dressings sneak in coconut-derived emulsifiers or coconut aminos, so blending your own dressing from scratch here is both smarter and tastier. The whole thing comes together in one food processor and one bowl, which means minimal cleanup and maximum reward. That short 10-minute rest before serving is worth every second — the cabbage softens just enough to soak up the dressing while keeping its satisfying crunch.
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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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