This recipe transforms ordinary coleslaw into a Mediterranean masterpiece with the simple addition of our Basil Pesto Sauce to crisp cabbage, carrots, and toasted pine nuts.
Ingredients
1 ounce pine nuts
¼ cup mayonnaise
2 tablespoons Armanino Basil Pesto
2 teaspoons cider vinegar
salt and ground black pepper
1 small green cabbage, cored & finely shredded (about 8 cups)
3 carrots, peeled & grated
4 scallions, white & green parts finely sliced
2 tablespoons chopped fresh basil
Directions
In a small pan over medium heat, toast the pine nuts to a nice, lightly golden brown. Watch closely as they go from perfect to burnt very quickly. Transfer to a small bowl or plate and allow to cool.
In a large mixing bowl, combine the mayonnaise, basil pesto, vinegar and a good pinch each of salt and pepper.
Using a food processor or a sharp knife, thinly slice the cored cabbage and place into the mixing bowl with the dressing.
Add the carrots, scallions, chopped basil and cooled pine nuts and mix thoroughly.
Taste and adjust seasonings if desired.
Chef’s Tips
To make things really easy, purchase a bag of pre-shredded coleslaw mix.
If you prefer your coleslaw on the sweeter side, add up to 2 teaspoons of sugar to the dressing mix before adding the shredded vegetables.
