Hazelnut Free Basil-Pesto Cabbage Slaw
Bright, herby, and loaded with crunch, this cabbage slaw takes the classic pesto concept and flips it into something completely unexpected. The homemade basil dressing is blended from scratch — fresh basil, garlic, lemon juice, olive oil, and a warm hint of ginger and turmeric — so you have total control over every ingredient that goes into it. That matters a lot when store-bought pestos so often sneak in hazelnuts or mixed nut blends without making it obvious on the front label. Here, the dressing is 100% nut-free by design, not by accident. The combination of shredded green and red cabbage with julienned carrot gives you gorgeous color and satisfying texture, while the scallion greens add a gentle bite that plays beautifully against the bright, garlicky dressing. A short rest before serving lets the cabbage soften just enough to soak up all that flavor without losing its crunch. It works as a vibrant side dish, a topping, or honestly just a bowl you eat straight from the fridge.
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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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