Pesto Vegetable Coleslaw
Published in Salads
The dressing of this salad poured over just broccoli makes a pretty good salad as well. In fact I prefer it, because I’m not a lover of raw cabbage.
Ingredients: Salad:
- 1 head broccoli, broken into florets
- ½ cabbage (Savoy if you can get it), shredded
- 1 large carrots, in julienne strips
- 4 spring onions, chopped
- 1 stalk celery, cut into strips
- 8 largish radishes, sliced
- 1 green/red pepper, cut into strips
- Ingredients: Dressing:
- 90 g fresh basil leaves
- 2 cloves garlic, crushed
- 2 tbl pine nuts, toasted
- 2 tbl finely grated Parmesan cheese
- 4 tbl mayonnaise
- 4 tbl plain (low-fat if you like) yoghurt
- salt & freshly ground black pepper
Preparation:
- Boil, steam or microwave the broccoli until tender. Drain, refresh and then drain again thoroughly. Combine with the other vegetables, and place in refrigerator until required.
- Blitz all the dressing ingredients, except the salt and pepper, in a processor, until smooth and creamy. Taste and season.
- Just before serving, spoon the dressing over the salad and toss gently to combine. In actual fact this salad can be ’held’ for an hour or so, but it does get somewhat watery.
Notes:
- Pine nuts are pretty pricey, so substitute with something like cashew nuts for a budget-minded salad.
Serves 6.
