Name: Pineapple and cabbage salad with coconut pesto dressing
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/4 red cabbage, shredded; 1 large carrot, peeled, cut into long matchsticks; 1 baby cos lettuce, finely shredded; 250.00 ml fresh mint leaves; 1 long red chilli, thinly sliced; 1/2 pineapple, peeled, cored, cut into thin wedges; 62.50 ml fresh coriander leaves; 62.50 ml roasted unsalted cashews; 1 tsp finely grated lime rind; 5.30 gm lime juice; 1 small garlic clove, crushed; 10.40 gm shredded coconut; 57.50 gm rice bran oil

Pineapple and cabbage salad with coconut pesto dressing

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Vibrant and delicious lunchtime snack to uplift your day.

Ingredients:

1/4 red cabbage, shredded
1 large carrot, peeled, cut into long matchsticks
1 baby cos lettuce, finely shredded
1 long red chilli, thinly sliced
1/2 pineapple, peeled, cored, cut into thin wedges
62.50 ml fresh coriander leaves
62.50 ml roasted unsalted cashews
1 tsp finely grated lime rind
5.30 gm lime juice
1 small garlic clove, crushed
10.40 gm shredded coconut
57.50 gm rice bran oil

Instructions:

Prepare the Coconut Pesto Dressing by combining mint, coriander, cashews, lime rind, lime juice, garlic, and coconut in a food processor. Pulse until finely chopped. While the processor is running, drizzle in the oil gradually. Continue to process until well combined. Transfer the mixture to a bowl, season with salt and pepper, and add 2 tablespoons of water. Stir well to combine.
In a large bowl, combine cabbage, carrot, lettuce, mint and chili. Transfer the cabbage mixture and pineapple to a platter. Drizzle with dressing and serve.

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