Pesto Coleslaw

Pair this delicious salad with a side of protein for the perfect meal.

Here’s a new way to enjoy coleslaw. Creamy basil pesto mixed with crisp green cabbage– yum! This salad is filled with vitamins, minerals and healthy fiber so eat up!

Pesto Coleslaw
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Total time
INGREDIENTS
Serves 10

  • 1 cup walnuts
  • 4 cloves garlic
  • ⅓ cup unsweetened coconut milk
  • 4 cups basil leaves
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • 1 head green cabbage, shredded
  • ¼ cup apple cider vinegar
INSTRUCTIONS

  1. In a food processor, blend walnuts, garlic and coconut milk until smooth.
  2. Add basil leaves. pulse and add olive oil with blade running. Add salt and process until smooth.
  3. In a large bowl combine the pesto with shredded cabbage. Add the vinegar and mix until well combined.
NUTRITION

Calories: 162     Fat: 14     Carbohydrates: 6     Sugar: 2     Sodium: 109     Fiber: 3     Protein: 5    

 

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Comments

  • Natalia July 13, 2013 at 12:02 am

    This was absolutely delicious! Thank you for sharing 🙂

    • Diana July 15, 2013 at 6:52 pm

      You’re welcome — glad you liked it!

  • jan jones September 5, 2016 at 12:50 pm

    I hate mayo, but love pesto, so I am really excited to find this recipe.

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