Shellfish Free Basil-Pesto Cabbage Slaw
Crisp, 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 punchy, blender-made pesto built from fresh basil, garlic, lemon juice, and a warm undercurrent of ginger and turmeric — it comes together in under a minute and turns a simple pile of shredded vegetables into something genuinely exciting. Green and red cabbage bring both crunch and color, while julienned carrot and sliced scallion greens add sweetness and a little bite. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact from processed sauces — just clean, whole-food flavor from start to finish. A short rest before serving is the secret move: the cabbage softens just enough to soak up all that vivid green dressing without losing its satisfying crunch. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it holds up beautifully either way.
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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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