Emulsifier 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 punchy basil pesto built entirely from whole, recognizable ingredients — fresh basil, extra-virgin olive oil, garlic, lemon juice, and a warm hint of ginger and turmeric that makes it feel a little unexpected in the best way. Store-bought dressings and condiments are notorious for sneaking in emulsifiers like lecithin or polysorbates, but here you stream the olive oil directly into the blended herbs yourself, which naturally creates a smooth, cohesive dressing without any additives at all. The combination of green cabbage, red cabbage, carrot, and scallion greens gives you serious texture and a gorgeous pop of color before the dressing even touches it. A short rest at room temperature lets the cabbage soften just enough to soak up all that vivid green flavor without going limp. It's fresh, vibrant, and genuinely satisfying — the kind of recipe you'll find yourself making on repeat all season long.
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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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