Paleo Basil-Pesto Cabbage Slaw
Crisp, colorful, and loaded with herby brightness, this slaw is the kind of side dish that makes people stop and ask what's in it. The dressing is a dairy-free, nut-free take on classic pesto — just fresh basil, olive oil, garlic, lemon juice, and a warm hint of ginger and turmeric blended into something genuinely stunning. Traditional pesto usually leans on parmesan and pine nuts, so this version is a smart workaround that keeps all the vibrant, garden-fresh flavor without any of the off-limits ingredients. The cabbage base — a mix of green and red — gives you satisfying crunch and a gorgeous color contrast that holds up beautifully once the dressing is tossed in. A short rest at room temperature is all it takes for the strands to soften just enough and soak up every bit of that bright green dressing. It works as a bold side next to grilled protein, tucked into lettuce wraps, or honestly eaten 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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