Nitrate & Nitrite Free Basil-Pesto Cabbage Slaw
Crunchy, 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 punchy blitzed pesto made entirely from fresh basil, garlic, lemon juice, and olive oil — no cured meats, no packaged seasonings, nothing processed hiding in the background. That matters more than it sounds, because so many store-bought slaws and dressings sneak in additives that people trying to avoid preservatives have to constantly watch for. Here, every single ingredient is whole and clean, so you can toss it together with total confidence. A pinch of ground turmeric and ginger give the dressing a subtle warmth that makes it feel more complex than a simple herb vinaigrette. The short rest before serving is the secret — the cabbage softens just enough to soak up all that vivid green dressing without losing its satisfying crunch. Pile it next to grilled chicken, stuff it into a wrap, 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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