Peanut Free Basil-Pesto Cabbage Slaw
This vibrant slaw is a serious upgrade from anything you'd grab off a deli shelf, with a punchy homemade pesto dressing that turns humble shredded cabbage into something genuinely crave-worthy. The dressing comes together in a blender — fresh basil, garlic, lemon juice, and a golden hit of turmeric and ginger — then gets streamed with olive oil until it's silky, bright green, and absolutely loaded with flavor. Because the pesto is made entirely from scratch with whole herbs and pantry spices, there's no guessing about what's in it, which is a real relief when store-bought versions so often share equipment with tree nuts or peanuts. Green cabbage, red cabbage, carrot, and scallion greens give you crunch and color in every forkful, and a short rest lets the vegetables soak up all that herby dressing before you serve. It works beautifully as a cookout side, a taco topper, or piled onto a grain bowl when you want something fresh and bold without a lot of fuss.
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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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