Yeast Free Basil-Pesto Cabbage Slaw
Crunchy, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that quietly steals the show at any table. The dressing is a blender pesto built from fresh basil, garlic, lemon juice, and a generous pour of extra-virgin olive oil — no yeast, no vinegar, no fermented anything — just clean, vibrant ingredients that come together in under a minute. A pinch of ground ginger and turmeric give the dressing a subtle warmth that makes it feel a little more interesting than your average coleslaw situation. Green and red cabbage bring satisfying crunch and a pop of color, while julienned carrot and sliced scallion greens add sweetness and a mild bite. The short rest time before serving is worth it — the cabbage softens 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 light lunch straight from the bowl.
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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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