Seeds Free Basil-Pesto Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.5

(19)

Crunchy, colorful, and coated in a vivid herb dressing, this slaw is the kind of side dish that steals the show at any table. The pesto here skips the traditional pine nuts entirely, relying instead on a generous handful of fresh basil, bright lemon juice, garlic, and a steady pour of good olive oil to build that signature creamy, herbaceous coating. A pinch of ground ginger and turmeric adds a subtle warmth and golden depth that makes the dressing feel genuinely special. For anyone navigating a seeds-free lifestyle, classic pesto is often off the table — but this blender version proves you don't need a single seed to get that bold, satisfying flavor. The combination of green and red cabbage with julienned carrot gives you gorgeous color contrast and a satisfying crunch that holds up beautifully once the dressing is tossed in. That short 10-minute rest is worth every second — the cabbage softens just enough to soak up the bright green dressing without going limp. Serve it alongside grilled proteins, pile it into wraps, or eat it straight from the bowl with a fork.

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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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