High Fructose Corn Syrup Free Basil-Pesto Cabbage Slaw
This vibrant slaw is a serious upgrade from anything you'd grab off a deli shelf, and the color alone is enough to make people stop and ask what's in it. The dressing is a punchy, herb-forward pesto built entirely from whole, real ingredients — fresh basil, garlic, lemon juice, olive oil, and a warm hint of ginger and turmeric that gives it unexpected depth. Because everything is made from scratch in a blender, there's zero chance of hidden sweeteners sneaking in the way they often do in bottled dressings and store-bought slaws. The combination of green and red cabbage with julienned carrot keeps things crunchy and colorful, while that short rest time lets the vegetables soak up all that bright, garlicky dressing. It's the kind of side dish that works just as well at a backyard cookout as it does alongside a weeknight dinner, and it comes together faster than you'd expect.
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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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