Eosinophilic Esophagitis Friendly Basil-Pesto Cabbage Slaw

Bright, herby, and packed with crunch, this cabbage slaw brings serious flavor without any of the usual culprits that make eating with eosinophilic esophagitis such a minefield. Traditional pesto is typically off the table thanks to pine nuts, parmesan, and sometimes wheat-based add-ins — but this version skips all of that and builds its bold, grassy dressing from fresh basil, olive oil, garlic, and lemon juice alone. The result is a vivid green coating that clings to every strand of shredded cabbage and carrot, making each bite taste far more indulgent than the ingredient list suggests. A pinch of ground ginger and turmeric add a subtle warmth that keeps things interesting without overwhelming the fresh herb flavor. Letting the slaw rest for ten minutes before serving is a small step that makes a real difference — the cabbage softens just enough to soak up the dressing while still holding its satisfying texture. It works beautifully as a side dish or piled onto whatever safe protein you have on hand, and the whole thing comes together in one bowl and a blender with almost no cleanup.

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