Pork Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and absolutely loaded with fresh herb flavor, this slaw is the kind of side dish that steals the show at any table. The homemade pesto dressing is the real star — bright basil, sharp garlic, lemon juice, and a warm undercurrent of ginger and turmeric all blitzed together with good olive oil into something genuinely vibrant and unexpected. Because every component here is built from whole vegetables and fresh herbs, there's no need to scrutinize labels or worry about hidden animal-based additives sneaking into your bowl. The combination of green cabbage, red cabbage, and julienned carrot gives you serious texture and a gorgeous pop of color that holds up beautifully once the dressing is tossed in. That short 10-minute rest before serving is a small but important step — it lets the cabbage soften just enough to soak up all that herby goodness without going limp. Serve it alongside grilled fish, pile it onto tacos, or eat it straight from the bowl — honestly, no judgment.
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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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