Shredded Parsnip & Carrot Pesto Slaw

Name: Shredded Parsnip & Carrot Pesto Slaw
Prep time: 30

5 out of 5 stars (based on 10 reviews)

30 min prep

2 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This fresh and easy shredded parsnip and carrot pesto slaw is a great side dish. Refreshing and light, this recipe is a great way to enjoy the taste of pesto in a dish that contains... lots of nutrients.

2 medium parsnips
2 medium carrots
¼ cup olive oil, divided
¼ cups toasted nuts (any type: pine nuts, walnut, almonds, pistachios)
2 cloves garlic, chopped
2 cups fresh basil leaves
2 tablespoons fresh lemon juice
½ cup shredded parmesan cheese
salt and pepper to taste

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Nutrition Facts

Calories

627 cals

Fat

46 g

Saturated Fat

11 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

28 g

Carbohydrates

39 g

Sugar

10 g

Fiber

11 g

Protein

20 g

Sodium

741 mg

Directions

Using a vegetable peeler, peel long ribbons of parsnips and carrots, rotating the vegetables to peel as much as possible. Place the parsnip and carrot strips into a large bowl. Toss with one tablespoon of olive oil and season with salt and pepper.
To make the pesto, in the bowl of a food processor or blender, pulse the nuts and garlic with the remaining olive oil until the nuts are finely chopped. Add the basil leaves and pulse until they are also finely chopped. Pour the pesto into a bowl, and season with lemon juice, cheese, salt and pepper. If the pesto looks too thick, add a few more tablespoons of olive oil or water.
Toss the pesto with the shredded carrots and parsnips.
Let marinate for several hours before serving.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society