Pistachio Free Basil-Pesto Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the slaw

4 cups green cabbage, thinly shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!