Creamy Basil Pesto Coleslaw
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Directions
1/2 cup walnutes (or pine nuts)2 garlic cloves1/4 cup ligh cocnut milk4 cups loosely packed basil leaves1/4 cup olive olisea salt to taste4 cups shredded cabbage(roughly half a head of cabbage)1/4 cup rice wine vinegar
Blend walnuts, garlic adn cocnut milk in a food processor until smooth. Add basil leaves and pulse several times to begin chopping up the leaves, then, with the blade running, pour in the olive oil. Continue to process until the basil leaves are blended in. add salt to taste.
Combine the pesto and cabbage, stirring well. Drizzle half of the rice wine vinegar over the cabbage adn continue to mix; add the remaining rice wine vinegar to taste.
Serving Size: Makes 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user VCFIRENURSE.
Combine the pesto and cabbage, stirring well. Drizzle half of the rice wine vinegar over the cabbage adn continue to mix; add the remaining rice wine vinegar to taste.
Serving Size: Makes 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user VCFIRENURSE.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 21.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 3.4 g
- Protein: 3.8 g
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