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Lemon-Basil Coleslaw and Marinade / Dressing

This recipe is GREAT because it is like batch cooking in one dish.

You are going to make the dressing/ marinade and then either use it immediately for chicken or fish, or you can store it in the fridge for later use!

Then, you will use the other half for the coleslaw.

Sound good?

Of course it does!

We all need a great coleslaw in the fridge that we can top off our salads with, serve on the side of grilled chicken or fish, or just snack on its own! I am a huge fan of red cabbage which is packed with fibre and helps our digestive system move efficiently. It also is a good source of Vitamin K but I don’t think that’s the reason you are going to make this – you will make it when you have a ton of basil lying around. Feel free to swap green cabbage, or even Napa. I am not going to hold you back.


  • 1/2 cup olive oil
  • Zest and juice of two lemons (1/2 cup)
  • 1.4 cup runny tahini
  • 1 each heaping tablespoon dried basil and oregano.
  • 8 cloves of garlic, crushed and finely minced
  • 2 tsp basil
  • 1 bunch of fresh basil.
  • 1 medium head red cabbage, shredded (or mix red cabbage and green cabbage)
  • 3 carrots
  • 1/2 cup hemp seeds


  1. Mix olive oil, lemon juice and zest, tahini, garlic, and the dried and 1/2 of the fresh basil together in a glass bowl and whisk thoroughly. You can choose to buzz the dressing in a blender. Take half of the dressing and place to one side.
  2. Store the other half of the dressing in a mason jar to use later in the week or use immediately as marinade ( 1/2 cup of this will work with six chicken breasts, six pieces of halibut or salmon, or a block of sliced tofu or tempeh)
  3. Chop the red cabbage, basil and carrots into large chunks and then buzz in the food processor using the blade setting. (you might need to do this in batches depending on the size of your food processor). Next, buzz the carrot with the remaining fresh basil.
  4. Toss the red cabbage, carrot and basil mixture in a large bowl. Pour the remaining dressing into the bowl and toss thoroughly.
  5. Top with hemp seeds!
  6. Will store in fridge for 3-5 days.

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