Low Sodium Basil-Pesto Coconut Lime Slaw

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Basil-Pesto Coconut Lime Slaw

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
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1 cup purple cabbage, thinly shredded
1 medium carrot, peeled and julienned or coarsely grated
3 scallions, thinly sliced (green tops only)

For the pesto dressing

2 cups fresh basil leaves, loosely packed
3 tbsp coconut cream
3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice (from about 1–2 limes)
1 tsp lime zest
1 clove garlic, minced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Combine the shredded green cabbage, purple cabbage, carrot, and scallion greens in a large mixing bowl and toss to mix evenly.
2
Add the basil, coconut cream, olive oil, lime juice, lime zest, garlic, salt, turmeric, and ginger to a food processor or blender. Process until smooth and bright green, scraping down the sides once, about 30–45 seconds. Taste and adjust salt if needed.

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