Pineapple and cabbage salad with coconut pesto dressing

Cooking Salads Pineapple and cabbage salad with coconut pesto dressing

This colourful and fresh approach to your lunchtime snack is a fabulous way to brighten your day.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Make Coconut Pesto Dressing: Place mint, coriander, cashews, lime rind, lime juice, garlic and coconut in a small food processor. Process until finely chopped. With motor operating, add oil in a slow, steady stream. Process until combined. Transfer to a small bowl. Season with salt and pepper. Add 2 tablespoons water. Stir to combine.
  2. Place cabbage, carrot, lettuce, mint and chilli in a large bowl. Toss to combine. Arrange cabbage mixture and pineapple on a platter (see notes). Drizzle with dressing. Serve.

If you liked the recipe "Pineapple and cabbage salad with coconut pesto dressing", tell your friends about it!

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

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
Posted by

Rate the recipe Pineapple and cabbage salad with coconut pesto dressing

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments