Anti Inflammatory Basil-Pesto Coconut Lime Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.8(18)
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 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
- 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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