Low Iodine Basil-Pesto Cabbage Slaw
Crunchy, colorful, and bursting with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any meal. The homemade pesto dressing is where the magic happens — fresh basil, garlic, lemon juice, and a slow stream of extra-virgin olive oil come together into a smooth, vivid green sauce that coats every strand of cabbage beautifully. A pinch of ground ginger and turmeric add a subtle warmth that makes the whole thing feel a little unexpected in the best way. For anyone navigating a low-iodine approach, this recipe is a natural fit. There's no seafood, no dairy, no iodized salt, and no processed ingredients hiding unwanted additives — just whole vegetables and a clean, from-scratch dressing you control entirely. Using fine sea salt (which is typically non-iodized) keeps the seasoning on track without sacrificing flavor. The technique is simple: pulse the herbs and aromatics, stream in the oil, toss with the slaw, and let it rest for ten minutes so the cabbage softens just enough to soak up all that pesto goodness. It works as a vibrant side alongside grilled proteins, tucked into a wrap, or eaten straight from the bowl with a fork.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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