CREAMY BASIL PESTO COLESLAW
Time in the Kitchen: 10 minutes
Servings: 2-4 (macronutrient profile based on 4 servings)
½ cup walnuts (or pine nuts)
2 garlic cloves
¼ cup coconut milk
4 cups loosely packed basil leaves
¼ cup olive oil
sea salt to taste
4 cups shredded cabbage (roughly half a head of cabbage)
¼ cup rice wine vinegar
Coleslaw is generally served as a side dish, so plan on serving this with some sort of protein. I've served it with seafood, steak, chicken and pork
and all have been winners. If you're not in the mood for coleslaw, then just make the pesto; it's good enough to eat with a spoon. The coconut milk
adds the creaminess that cheese usually does, but doesn't add a strong coconut flavor.
Blend walnuts, garlic and coconut 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 olive oil. Continue to process until the basil leaves are blended in. Add salt to taste.
Combine pesto and cabbage, stirring well. Drizzle half of the rice wine vinegar over the cabbage and continue to mix; add remaining rice wine
vinegar to taste.
Macronutrient Profile (perserving)