Turkey Free Basil-Pesto Cabbage Slaw
This vibrant slaw is proof that a handful of fresh ingredients can completely transform humble shredded cabbage into something you'll want to eat straight from the bowl. The star is a blender pesto dressing built from fresh basil, garlic, lemon juice, and a generous pour of extra-virgin olive oil — with a subtle warmth from ground ginger and turmeric that makes it feel anything but ordinary. Tossed with both green and red cabbage plus julienned carrot and scallion greens, the result is crunchy, colorful, and packed with bright, herby flavor. That short 10-minute rest before serving is the secret move — the cabbage softens just enough to soak up all that gorgeous green dressing without going limp. It comes together entirely from whole, plant-based ingredients, so there's no need to scan labels or second-guess what's hiding in a store-bought bottle. Serve it alongside grilled fish, pile it onto tacos, or just eat it as a light lunch on its own — it holds up beautifully and gets even better as it sits.
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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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