Oats Free Basil-Pesto Cabbage Slaw
This vibrant slaw is proof that a handful of fresh ingredients can produce something genuinely stunning. Crisp green and red cabbage, julienned carrot, and sliced scallion greens form the base, and then a blender-made basil pesto — brightened with lemon juice, garlic, a whisper of ginger, and golden turmeric — gets poured over the whole thing for a dressing that's herbaceous, punchy, and completely addictive. The color alone is enough to stop people mid-scroll. For anyone navigating an oat sensitivity, this kind of recipe is a breath of fresh air — every single ingredient is naturally free of oats and the usual grain-based fillers that sneak into store-bought slaws and dressings. There's no swapping or substituting required; it just works as written. A short rest before serving lets the cabbage soften just enough to soak up all that bright green dressing, making each bite more flavorful than the last. Serve it alongside grilled proteins, pile it into a wrap, or eat it straight from the bowl — no judgment here.
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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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