shredded parsnip and carrot slaw- cook for your life- anti-cancer recipes

Shredded Parsnip & Carrot Pesto Slaw

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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...

Ingredients

  • 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

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

  1. 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.
  2. 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.
  3. Toss the pesto with the shredded carrots and parsnips.
  4. Let marinate for several hours before serving.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



One comment

  1. Delicious! It was a lot of work to shred the carrots and parsnips for a crowd, so next time I would shred them in a food processor (like cole slaw). We used jarred pesto, and added lemon juice. Could have used some chopped nuts for crunch.
    Eminently repeatable!

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