Creamy Basil Pesto Coleslaw
- 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
Instructions:
Coleslaw is generally served as a side dish, so plan on serving this with some sort of protein.
- 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 eaves 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.