Pecan Free Basil-Pesto Cabbage Slaw
Bright, herby, and loaded with color, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a clever riff on classic pesto — built from fresh basil, garlic, lemon juice, and good olive oil — but skips the traditional pine nuts entirely, making it naturally free of tree nut concerns without any substitutions or workarounds. A pinch of ground ginger and turmeric gives the dressing a subtle warmth and a gorgeous golden undertone that you just don't get from a bottled dressing. Both green and red cabbage go into the bowl along with julienned carrot and scallion greens, so every forkful has crunch, color, and freshness. The whole thing comes together in a blender or food processor, which means minimal prep and maximum payoff. A short rest before serving lets the cabbage soften just enough to soak up all that vibrant green dressing. It works beautifully as a cookout side, a taco topper, or a light lunch straight from the bowl.
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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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