Pregnancy Friendly Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with fresh herbs, this vibrant slaw is the kind of side dish that makes a whole meal feel brighter. The homemade pesto dressing skips the pine nuts and parmesan entirely, leaning instead on fresh basil, parsley, lemon juice, and olive oil for a sauce that's bold and clean — no store-bought shortcuts needed. That matters when you're being thoughtful about every ingredient on your plate, and here you have full visibility into exactly what goes in. Turmeric and ginger add a gentle warmth to the dressing that pairs beautifully with the natural sweetness of shredded carrot and the slight bite of scallion greens. The brief resting time is a small but smart step — it lets the cabbage soften just enough to soak up all that herby, garlicky goodness without losing its satisfying crunch. It works equally well as a light lunch on its own or piled alongside grilled fish or roasted chicken. Simple to pull together and genuinely delicious, this is the kind of recipe you'll come back to again and again.
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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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