Pistachio 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 nut-free take on classic pesto — built entirely from fresh basil, olive oil, garlic, and lemon juice, with a subtle warmth from ground ginger and turmeric that makes it genuinely interesting. Store-bought pesto almost always contains pine nuts or pistachios, so blending your own in a food processor is the move that keeps this completely safe and honestly more vibrant than anything from a jar. The combination of green cabbage, red cabbage, and julienned carrot gives you crunch, sweetness, and a gorgeous pop of color all in one bowl. A short rest before serving lets the cabbage soften just enough to soak up all that bright green dressing without going limp. 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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