Nightshade Free Basil-Pesto Cabbage Slaw
Crunchy, vibrant, and packed with herby flavor, this cabbage slaw is the kind of side dish that quietly steals the show at any table. The dressing is a clever twist on classic pesto — blitzed in a blender with fresh basil, garlic, lemon juice, and a warm hint of ginger and turmeric — and it coats every shred of cabbage in something genuinely bright and delicious. For anyone navigating nightshade restrictions, traditional slaws and dressings can be a minefield of hidden peppers, paprika, or spice blends that sneak in through store-bought sauces. Here, every single ingredient is straightforward and easy to verify, so you can dress your slaw with total confidence. The ten-minute rest before serving is a small but important step — it lets the cabbage soften just enough to soak up all that green, garlicky dressing without losing its satisfying crunch. Serve it alongside grilled proteins, pile it into wraps, or eat it straight from the bowl; it holds up beautifully either way.
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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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