Wheat Free Basil-Pesto Cabbage Slaw
Bright, herby, and packed with crunch, this cabbage slaw is the kind of side dish that steals the show at any table. The real star is the blender pesto dressing — fresh basil, garlic, lemon juice, and a warm hint of ginger and turmeric come together into a vivid green sauce that coats every shred of cabbage beautifully. Because the dressing is built entirely from whole, naturally grain-free ingredients, there's no need to scrutinize labels or swap anything out — it just works as written. Green and red cabbage bring color and texture, while julienned carrot and scallion greens add a little sweetness and bite. A short rest before serving is the secret move here: the cabbage softens just enough to soak up all that punchy, aromatic dressing without going limp. It's fresh enough to feel light but bold enough to hold its own next to grilled proteins, tacos, or anything coming off the barbecue. Make it once and it'll earn a permanent spot in your warm-weather rotation.
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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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