Crunchy, vibrant, and packed with fresh herb flavor, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a blender pesto made from scratch — fresh basil, garlic, lemon juice, and a steady pour of olive oil — with a subtle warmth from ground ginger and turmeric that makes it genuinely interesting. Every strand of green and red cabbage gets coated in that bright, glossy dressing, and a short rest at room temperature lets the flavors meld and the cabbage soften just enough without going limp. Scallion greens and julienned carrot add color and a little bite that keeps each forkful lively. Grain-based dressings and store-bought slaws with hidden additives are a non-issue here — every ingredient is straightforward, whole, and easy to verify. It works beautifully as a cookout side, a taco topping, or a light lunch on its own, and the whole thing comes together with nothing more than a food processor and a big mixing bowl.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the shredded green cabbage, red cabbage, carrot, and scallion greens in a large mixing bowl and toss to mix.
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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