Dairy Free Basil-Pesto Cabbage Slaw
This slaw is a serious upgrade from anything you'd find in a deli container, with vibrant color, bold herby flavor, and a satisfying crunch that holds up beautifully. The dressing is a blender pesto built entirely from fresh basil, olive oil, garlic, and lemon juice — no cheese, no cream, no compromise on flavor. A pinch of ground ginger and turmeric give it a subtle warmth that makes the whole thing feel a little unexpected in the best way. Traditional pesto almost always calls for parmesan, so it's genuinely exciting when a dairy-free version tastes this bright and full-bodied without any substitutions or workarounds. Tossed over a mix of green and red cabbage, julienned carrot, and fresh scallion greens, the dressing clings to every shred and just keeps getting better as it rests. That short 10-minute rest is worth it — the cabbage softens just enough to soak up all that garlicky, citrusy goodness. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl with a fork.
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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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