Walnut Free Basil-Pesto Cabbage Slaw
Bright, herby, and genuinely vibrant on the plate, this cabbage slaw swaps the usual mayo-heavy dressing for a blender pesto that comes together in under a minute. The dressing is built from fresh basil, garlic, lemon juice, and a steady pour of olive oil — no pine nuts, no walnuts, nothing from the nut family at all. That makes it a refreshing find for anyone who loves pesto but has learned to be cautious about what goes into a classic batch. A pinch of ground ginger and turmeric give the dressing a subtle warmth that sets it apart from anything you'd grab off a store shelf. The combination of green cabbage, red cabbage, carrot, and scallion greens means every forkful has crunch, color, and a little bite. A short rest before serving lets the cabbage soften just enough to soak up all that bright green dressing without going limp. It works beautifully as a cookout side, a taco topper, or a bold weeknight salad that actually holds up in the fridge.
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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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