Seed Oil Free Basil-Pesto Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

Crunchy, colorful, and absolutely loaded with fresh herb flavor, this cabbage slaw is the kind of side dish that quietly steals the show at any table. The dressing is a vibrant, blender-made pesto built on extra-virgin olive oil — the only fat in the entire recipe — which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought slaws and bottled dressings. Green and red cabbage bring satisfying crunch and a pop of color, while julienned carrot and scallion greens add sweetness and a mild bite. The pesto itself is bright and aromatic, with fresh basil, lemon juice, and a subtle warmth from ground ginger and turmeric that makes it taste far more interesting than a standard vinaigrette. Everything comes together in a food processor, so the prep is genuinely quick and low-effort. That short 10-minute rest before serving is worth every second — the cabbage softens just enough to soak up all that herby, garlicky dressing without losing its texture. It works beautifully as a cookout side, a taco topper, or a light lunch straight from the bowl.

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Ingredients

4 servings

For the slaw

4 cups green cabbage, thinly shredded
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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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