Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
5
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

*Tip

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

Nutrition Facts

360 calories; fat 18g; cholesterol 82mg; saturated fat 4g; carbohydrates 28g; mono fat 9g; poly fat 4g; insoluble fiber 5g; sugars 14g; protein 26g; vitamin a 6743.9IU; vitamin c 44.1mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 5mg; vitamin b6 0.6mg; folate 70.2mcg; vitamin b12 0.3mcg; sodium 225mg; potassium 869mg; calcium 95mg; iron 3.3mg.
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