Sesame Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a clever twist on classic pesto — built from fresh basil, garlic, lemon juice, and olive oil, then spiked with ground ginger and turmeric for a warm, golden depth you won't see coming. Because the whole thing comes together in a blender or food processor, you get a silky, vibrant green coating that clings to every shred of cabbage and carrot. Sesame oil and tahini are common shortcuts in slaw dressings, but this one skips them entirely without sacrificing any richness or complexity — the olive oil does all the heavy lifting. A short rest before serving is the secret step: the cabbage softens just enough to soak up the dressing while still keeping that satisfying crunch. It works beautifully as a cookout side, a taco topper, or a bright companion to grilled proteins.
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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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