Macadamia 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 nut base entirely, built instead around fresh basil, garlic, lemon juice, and a steady stream of good olive oil — so the dressing is completely nut-free without sacrificing any of that punchy, garden-fresh flavor. A pinch of ground ginger and turmeric gives it a subtle warmth that makes this slaw feel a little more interesting than your average coleslaw. Both green and red cabbage go into the bowl along with julienned carrot and scallion greens, giving you great texture and a gorgeous pop of color. The whole thing comes together in a blender or food processor, so there's no chopping by hand and no complicated technique to worry about. That short rest before serving is worth it — the cabbage softens just enough to soak up the dressing while still keeping its satisfying crunch. It works beautifully as a cookout side, a taco topper, or a bright, fresh addition to any weeknight plate.
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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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