PCOS Friendly Basil-Pesto Cabbage Slaw
This vibrant slaw is a serious crowd-pleaser that also happens to check every box for hormone-supportive eating. The base is a mix of green and red cabbage with julienned carrot and scallion greens — crunchy, colorful, and loaded with fiber that helps keep blood sugar steady, which matters a lot when you're managing PCOS. The real star is the homemade pesto dressing, blended from fresh basil, extra-virgin olive oil, garlic, and lemon juice, with ground turmeric and ginger folded right in for their well-known anti-inflammatory properties. That combination of healthy fats from the olive oil and anti-inflammatory spices is exactly the kind of intentional ingredient pairing that makes this more than just a side dish. The whole thing comes together in a blender or food processor, so there's minimal effort for maximum payoff. A short rest before serving lets the cabbage soften just enough to soak up all that bright, herby dressing. Serve it alongside grilled protein, pile 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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