Gluten Free Basil-Pesto Cabbage Slaw
This vibrant slaw is proof that a handful of fresh ingredients can completely transform a humble head of cabbage. The dressing is the real star — a blender pesto built from fresh basil, garlic, lemon juice, and a warm undercurrent of ginger and turmeric that makes it feel anything but ordinary. Because the whole thing comes together in a food processor with olive oil as the base, there's no need to worry about hidden gluten sneaking in through store-bought dressings or condiments. The combination of green and red cabbage with julienned carrot gives you gorgeous color and satisfying crunch in every forkful. That short rest before serving is worth it — the cabbage softens just enough to soak up all that bright, herby dressing without going limp. It works beautifully as a side dish, a topping for grilled proteins, or tucked into tacos, making it one of those recipes you'll reach for again and again.
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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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