Carrot and Radish Slaw with Mint-Turmeric Pesto
Ingredients:
- 6 Carrots about 3/4 pound, peeled
- 5 Radishes
- 1 tbsp Fresh Ginger peeled and minced
- .5 Avocado
- .66 c Fresh Mint tightly packed
- .33 c Fresh Cilantro tightly packed
- 1 clove Garlic minced or pressed
- 1 tbsp Lemon Juice
- 1 tsp Turmeric
- .5 tsp Sea Salt
- 3 tbsp Olive Oil
- 1 tbsp Water
- 1 Lemons quartered for serving
Instructions:
- Using the S-blade of your food processor, shred the carrots, radishes, and ginger. If you do not have a food processor, you can grate the vegetables. Transfer to a serving bowl.
- Clean out the food processor. Add the avocado, herbs, garlic, lemon, turmeric, and salt to the bowl of the food processor. Combine until the herbs are finely chopped.
- With the food processor running, slowly drizzle in the olive oil and water to emulsify the pesto.
- Toss the pesto with the shredded vegetables in the serving bowl. Serve with a squeeze of fresh lemon juice, if desired to serve.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 362mg | Potassium: 520mg | Fiber: 6g | Sugar: 5g | Vitamin A: 15727IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 1mg
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