Veggie Ribbons with Cashew-Cilantro Pesto

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 1 people

Rate This!

  • Makes: 5 servings
  • Serving Size: 1 cup each
  • Makes: 5 cups
  • Start to Finish: 30 mins

Veggie Ribbons with Cashew-Cilantro Pesto

Directions

  1. Using a vegetable peeler, cut cucumber, radish, and carrots lengthwise into long ribbons. In a very large bowl toss together vegetable ribbons, cabbage, and salt. Reserve any liquid released from vegetables.
  2. For pesto, in a food processor or blender combine remaining ingredients. Cover and process until smooth. If necessary, add some of the liquid from vegetable ribbons or a little water to thin mixture to consistency of sauce
  3. Drizzle pesto over ribbons, tossing if desired. Sprinkle with additional 1/4 cup cilantro and, if desired, additional jalapeno slices and/or cashews

From the Test Kitchen

*Tip

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

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Veggie Ribbons with Cashew-Cilantro Pesto)

  • Per serving:
  • 249 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 270 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 14 g sugar ,
  • 7 g pro.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close