Fructose Free Basil-Pesto Cabbage Slaw
Crunchy, vibrant, and loaded with herby flavor, this cabbage slaw is the kind of side dish that steals the show at any table. The homemade pesto dressing is blended fresh from basil, parsley, lemon juice, and olive oil, so you know exactly what's going into it — no hidden sugars, no mystery additives, just clean, whole ingredients. Using only the green tops of scallions is a smart move for keeping fructose low while still getting that mild oniony bite throughout the slaw. Ground ginger and turmeric add a subtle warmth that makes the dressing feel a little more complex than your average coleslaw situation. A short rest after tossing lets the cabbage soften just enough to soak up all that bright green dressing without losing its satisfying crunch. It comes together quickly in a food processor, making it an easy win whether you're prepping a weeknight dinner or bringing something impressive to a gathering.
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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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