Pescatarian Basil-Pesto Cabbage Slaw

This vibrant slaw is proof that a handful of fresh herbs and a good blender can completely transform a bowl of shredded vegetables into something you'll want to eat straight off the spoon. The homemade pesto dressing skips the pine nuts and parmesan entirely, leaning instead on bright basil, lemon juice, and a warm undercurrent of ginger and turmeric that makes the whole thing feel a little unexpected. Both green and red cabbage go into the bowl along with julienned carrot and scallion greens, giving you crunch, color, and a satisfying heft that holds up well rather than wilting the moment the dressing hits. Streaming the olive oil into the blender while it runs is the small technique that makes the dressing silky and cohesive — worth the extra ten seconds. That short rest before serving is doing real work too, letting the cabbage soften just enough to soak up all that herby, garlicky goodness. It works beautifully as a side alongside grilled fish or tucked into tacos, and since every ingredient is straightforward and plant-based, there's no guesswork about what's in it.

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