Carrot & Radish Slaw With Mint Turmeric Pesto

March 28, 2017

 

We’ve had some unseasonably warm weather this winter,and as much as soups are a winter favorite, with all this Climate change It makes its easy to gravitate towards salads. I’ve found one of the keys to health is eating tons of veggies each day, at least 12 to 15 servings usually. Most people would look at big lunch salads and think, “You can eat all that!?” When you give your body veggies, it will just craves veggies like no other. Saying that, it's great to mix it up. Even a veggie-holic can get bored. Enter the italian favorite pesto. Pesto is never boring, and always delicious. Thanks to Jack from my game day group for inspiring this one!

 

This pesto-tossed slaw is the perfect accompaniment to a host of meals. Some nice meatballs and roasted broccoli come to mind as a delicious meal pairing. You really could eat it as a meal though if you’re not feeling meat at the moment. The pesto doesn’t have an overpowering mint and turmeric taste, but it is refreshing and earthy at the same time. I ALWAYS sprinkle fresh lemon juice on slaw right before serving it. It brightens up the flavors if they’ve been sitting in the fridge. Between the anti-inflammatory ginger, turmeric, garlic, herbs and veggies, this side dish is a friend to the Sweat Nation family. This auto-immune boosting dish is welcome at any table.

 

Serves: 4

 

PREP TIME - 15 MINS     COOK TIME - 15 MINS     TOTAL TIME - 30 MINS

 

 

Here's What You Need....

 

 

     INGREDIENTS  

  • 6 medium carrots (about ¾ pound), peeled

  • 5 large radishes

  • 1-inch piece peeled ginger

  • 1 half ripe avocado

  • ⅔ cup tightly packed mint leaves

  • ⅓ cup tightly packed cilantro leaves

  • 1 large clove garlic, chopped

  • 1 tablespoon lemon juice

  • 1 teaspoon ground turmeric

  • ½ teaspoon salt

  • 3 tablespoons olive oil

  • 1 tablespoon water

  • Fresh lemon for serving

     

    INSTRUCTIONS

  1. 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.

  2. 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.

  3. With the food processor running, slowly drizzle in the olive oil and water to emulsify the pesto.

  4. Toss the pesto with the shredded vegetables in the serving bowl. Serve with a squeeze of fresh lemon juice, if desired.

     

     

  

 

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