AIP Friendly Basil-Pesto Coconut Lime Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy ribbons of green and purple cabbage, sweet carrot, and fresh scallion greens all tossed in a silky, herb-forward dressing that tastes anything but restrictive. The real magic is the pesto dressing, which skips the usual cheese and nuts entirely in favor of coconut cream, olive oil, and a generous heap of fresh basil blended until it's impossibly smooth and bright green. A double hit of lime — both juice and zest — keeps everything lively, while turmeric and ginger add a subtle warmth that makes the whole bowl feel intentional rather than improvised. Because every ingredient here is whole-food and carefully chosen, there's no need to second-guess labels or swap anything out — it just works as written. A short 10-minute rest before serving lets the cabbage soften just enough to soak up all that herby, citrusy dressing without losing its satisfying crunch. It serves four and comes together with minimal effort, making it an easy go-to for weeknight dinners or a fresh, impressive side at any gathering.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup purple 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
- 3 tbsp coconut cream
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- 1 clove garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the shredded green cabbage, purple cabbage, carrot, and scallion greens in a large mixing bowl and toss to mix evenly.
- 2
Add the basil, coconut cream, olive oil, lime juice, lime zest, garlic, salt, turmeric, and ginger to a food processor or blender. Process until smooth and bright green, scraping down the sides once, about 30–45 seconds. Taste and adjust salt if needed.
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