Lupin Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and coated in a vibrant herb dressing, this cabbage slaw is the kind of side dish that steals the show at any table. The pesto here skips the traditional pine nuts entirely and leans on fresh basil, garlic, lemon juice, and a warm hint of ginger and turmeric — so the dressing is bold, bright, and completely free of lupin or any legume-based flour that can sneak into store-bought versions. Both green and red cabbage bring satisfying texture, while julienned carrot adds a pop of sweetness and color that makes the whole bowl look stunning. Everything comes together in a blender or food processor, so the prep is genuinely quick and low-effort. That short rest at the end is worth every minute — the cabbage softens just enough to soak up all that garlicky, herby goodness without losing its crunch. It works beautifully alongside grilled proteins, tucked into wraps, or served straight from the bowl as a light lunch.
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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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