Nutmeg 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 clever twist on classic pesto — fresh basil, garlic, lemon juice, and olive oil blitzed together into a vivid green sauce that clings beautifully to every shred of cabbage and carrot. Ground ginger and turmeric step in to add warmth and depth, which means the flavor is anything but flat even without reaching for the spice rack staples that can sneak into so many dressings and store-bought slaws. Avoiding nutmeg is genuinely easy here because every ingredient is straightforward and intentional — nothing hidden, nothing ambiguous. A short rest after tossing lets the cabbage soften just enough to soak up all that punchy dressing without losing its satisfying crunch. It comes together fast, looks stunning on the plate, and works equally well alongside grilled proteins, tucked into wraps, or served straight from the bowl with a fork.
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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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