Xanthan Gum Free Basil-Pesto Cabbage Slaw
Bright, herby, and loaded with crunch, this cabbage slaw is the kind of side dish that steals the show at any table. The dressing is a punchy blended pesto made entirely from fresh basil, garlic, lemon juice, and olive oil — no cheese, no nuts, no fillers, just clean, vivid flavor. A pinch of ground ginger and turmeric adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Many store-bought dressings and pesto sauces sneak in thickeners or stabilizers, so blending your own from scratch means you know exactly what's going into the bowl. The technique is simple: pulse the herbs and aromatics, stream in the oil, and toss everything together until the slaw is thoroughly coated in that gorgeous green dressing. A short rest at room temperature lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. It's the kind of recipe you'll come back to all season 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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