Tree Nut Free Basil-Pesto Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.5

(19)

Bright, herby, and genuinely craveable, this cabbage slaw takes the classic pesto concept and turns it into a vibrant, no-cook side dish that's as beautiful as it is bold. The homemade pesto dressing skips the pine nuts entirely — it's built on fresh basil, garlic, lemon juice, and a steady pour of good olive oil, so you get all that punchy, aromatic flavor without any tree nut concerns. A pinch of ground ginger and turmeric adds a subtle warmth that makes the dressing feel a little unexpected in the best way. The combination of green cabbage, red cabbage, and julienned carrot gives you serious crunch and a pop of color that holds up beautifully as the slaw rests and absorbs the dressing. That short 10-minute rest is the secret — the cabbage softens just enough to soak in all that bright green goodness without going limp. It's the kind of dish that works alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl with a fork. Store-bought pesto almost always contains pine nuts or cashews, so making your own here isn't just fresher — it's the whole point.

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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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