Mediterranean Diet Friendly Basil-Pesto Cabbage Slaw
Crunchy, colorful, and absolutely loaded with fresh herb flavor, this slaw is the kind of side dish that steals the show at any table. The dressing is a bright, blender-made pesto built on fresh basil, extra-virgin olive oil, garlic, and lemon juice — all classic pillars of Mediterranean-style eating — with a subtle warmth from ground ginger and turmeric that makes it genuinely interesting. No cheese, no nuts, no heavy mayo: just clean, plant-forward ingredients that come together in minutes. Tossing two kinds of cabbage with julienned carrot and scallion greens gives you a beautiful contrast of purple and green, and that short 10-minute rest lets the vegetables soften just enough to soak up every drop of the dressing. It works beautifully alongside grilled fish or chicken, tucked into a wrap, or served as a standalone lunch. The whole thing comes together in one bowl and a blender, which means less cleanup and more time actually enjoying the meal.
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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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