Rice Free Basil-Pesto Cabbage Slaw
This slaw is a vibrant, crunchy side dish that brings serious flavor without a single grain of rice in sight — no fillers, no starchy binders, just crisp cabbage, sweet carrot, and a dressing that genuinely steals the show. The pesto is blended fresh from basil, garlic, lemon juice, and olive oil, with a subtle warmth from ground ginger and turmeric that makes it feel a little unexpected in the best way. Because the dressing is made entirely in a blender or food processor, it comes together in under a minute and coats every shred of cabbage in that gorgeous bright green color. A short rest before serving is the secret move here — the cabbage softens just enough to soak up the dressing while still keeping its satisfying crunch. It works beautifully as a cookout side, a taco topper, or a light lunch on its own. Clean, bold, and completely grain-free without any compromise on taste.
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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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