Soy Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this 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 stream of good olive oil — no nuts, no cheese, and absolutely no soy hiding in the mix. That last point matters more than you'd think, since plenty of store-bought dressings and even some pestos sneak in soy-based emulsifiers or oils. Here, every ingredient is straightforward and easy to verify, so you can toss it together with total confidence. A pinch of ground ginger and turmeric give the dressing a subtle warmth that makes it feel a little unexpected without being fussy. After a short rest, the cabbage softens just enough to soak up all that vivid green dressing while still keeping its satisfying crunch. It's the kind of recipe you'll find yourself making on repeat all spring and summer long.
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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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