• 3 Ratings

Cashews are the base of the creamy pesto recipe that coats the tender vegetable noodles. Toss in shrimp for a protein punch in this light Paleo lunch.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, cut carrots, cucumber, and daikon lengthwise into long, thin ribbons. In an extra-large bowl combine vegetable ribbons, cabbage, and salt. Let stand while preparing pesto.

  • For pesto, in a food processor or blender combine next eight ingredients (through garlic); add 1/2 cup of the cilantro. Cover and blend or process until smooth. Drain vegetables, reserving any liquid. If necessary, thin pesto with some of the vegetable liquid or a little water.

  • Add pesto and shrimp to vegetable mixture; toss gently to coat. Top with remaining 1/4 cup cilantro.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

360 calories; 18 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 82 mg cholesterol; 225 mg sodium. 869 mg potassium; 28 g carbohydrates; 5 g fiber; 14 g sugar; 26 g protein; 0 g trans fatty acid; 6744 IU vitamin a; 44 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 70 mcg folate; 0 mcg vitamin b12; 95 mg calcium; 3 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0