Mushroom Free Basil-Pesto Cabbage Slaw
Crisp, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a clever twist on classic pesto — blitzed together in a blender with fresh basil, garlic, lemon juice, and a warm hint of ginger and turmeric — so it comes together in under a minute and coats every shred of cabbage beautifully. For anyone navigating a mushroom-free lifestyle, packaged slaws and store-bought dressings can be a minefield of hidden ingredients, but here every component is straightforward and easy to verify. The combination of green cabbage, red cabbage, carrot, and scallion greens gives you serious crunch and a pop of color without relying on anything complicated. A short 10-minute rest lets the cabbage soften just enough to soak up all that vivid green dressing, making each bite more flavorful than the last. It works as a weeknight side, a cookout staple, or a bright, fresh topping for grain bowls and sandwiches alike.
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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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