We had some friends over for the 4th of July weekend, and they had made this recipe from Mark Sisson’s book, Primal Blueprint, Quick and Easy Meals. I LOVED it. I’m loving how many different ways there are to make coleslaw! This one is a keeper for sure. Not to mention it’s so nice having friends that eat Paleo too!
1/2 c. walnuts
2 garlic cloves
1/4 c. coconut milk (she used can for a more creamy slaw)
4 cups loosely packed basil leaves
1/4 c. olive oil
4 cups of shredded cabbage
1/4 c. rice wine vinegar
- Blend walnuts, garlic and coconut milk in a food processor until smooth. Add basil leaves and pulse several times to chop the leaves. While the blade is running add the olive oil and continue to process until basil leaves are well blended. Add salt to taste.
- Combine pesto and cabbage stirring well. Drizzle half of the rice vinegar over cabbage and continue to mix adding remaining vinegar to taste.