Coleslaw for Pizza
20 min
Classic Scandinavian pizza slaw — crunchy, tangy, and ready in minutes. Goes with pretty much any hot dish, not just pizza.
saladpizzaside dish
White Pizza Sauce with Herbs
Bright green from all the herbs, creamy from the crème fraîche — spread it on pizza dough, use it as a dip, or drizzle it over salad.
Instructions
- 1
Blend the basil (or your mix of other herbs) with the oil using a hand blender or small food processor — blitz until you get a smooth purée.
- 2
Stir the purée into the crème fraîche or sour cream until combined. Note: if you use sour cream, the sauce can turn quite thin depending on the quality — it'll still work fine, just spread a thinner layer on the base.
- 3
Season with salt and pepper, and squeeze in a little lemon juice if you like.
Per average serving
1.3k
Calories
kcal
9.5
Protein
g
12.6
Carbs
g
135.2
Fat
g
1.1g
Fiber
10.3g
Sugar
1120mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.3k
Calories
kcal
9.5
Protein
g
12.6
Carbs
g
135.2
Fat
g
1.1g
Fiber
10.3g
Sugar
1120mg
Sodium
Tips from the kitchen
- Pick the leaves off the basil before you blitz it. Thick stems make the purée stringy and won't break down with a hand blender.
- The oil isn't optional in the blending step. It carries the herbs and helps them turn into a smooth purée instead of clumping up around the blade.
- Hold back on the lemon until the end and add it a few drops at a time. Crème fraîche can turn watery fast once acid goes in, so taste as you go.
- If you're using the parsley-thyme-oregano mix, strip the thyme and oregano leaves off the woody stems first. Those stems never soften.
- Make it an hour ahead if you can. The salt and herbs settle into the crème fraîche and the flavor comes together.
Ways to vary it
- Swap the basil for the parsley, thyme, and oregano mix listed in the ingredients for a more savory, less sweet sauce.
- A small grated garlic clove stirred in at the end works well if you want a sharper version for dipping.
- Drop the lemon and add a little grated lemon zest instead for the brightness without thinning the sauce.
Storage & leftovers
Keeps in the fridge in a sealed jar for about 3 days. The herbs will darken a touch but the taste holds. Don't freeze it, the crème fraîche splits and goes grainy when it thaws.
What to serve with it
Spread it on pizza dough with some mozzarella and thin tomato slices, or set it out as a dip with warm flatbread and raw veg.
UC
By Untrained ChefPublished 3 June 2026 · Updated 11 July 2026
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