Lactose Free Basil-Pesto Cabbage Slaw
This vibrant slaw is a serious upgrade from the mayo-heavy versions that tend to dominate picnic tables and deli counters. The dressing is a dairy-free pesto built entirely from fresh basil, garlic, lemon juice, and olive oil — no cheese, no cream, no compromise on flavor. A pinch of ground ginger and turmeric give it a subtle warmth and a gorgeous golden undertone that makes the bright green dressing even more striking against the purple and white cabbage. Tossing the slaw and letting it rest for a few minutes is the small but important step that takes it from crunchy and sharp to tender and deeply seasoned. The combination of green cabbage, red cabbage, carrot, and scallion greens means every forkful has color, texture, and a little bite. It works beautifully as a side dish, piled onto tacos, or tucked into a grain bowl — and because the dressing is completely plant-based, you never have to second-guess what's in it.
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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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