---
title: Creamy Pesto Slaw
servings: 4
course: main
source:
  name: Rainbow Plant Life RPL Classics Meal Plan 5
  author: Nisha Vora
prep time: 8 minutes
diet: Vegan
nutrition:
  calories: 130 kcal
  fat: 9 g
  carbohydrates: 12 g
  sugar: 5 g
  protein: 4 g
  fiber: 5 g
  sodium: 87 mg
tags: [main, pesto, slaw, vegan, meal-prep]
---

Gather: @shredded cabbage{8%cup}(labeled “Pesto Slaw”), @large lemons{0.5}(juiced), @Sea salt or kosher salt and freshly cracked black pepper, @large English cucumbers or Persian cucumbers{2-3}, @oil-packed sun-dried tomatoes{6}(tomato | tomatoes), @A few fresh basil leaves{}(optional, if you have some), @roasted cashews or roasted almonds{0.25%cup}(optional), @./components/Avocado Pesto Sauce{0.5%cup}(plus more as needed; from meal prep).

In a large bowl, combine the cabbage with 1 1/2-3 tsp of lemon juice and a pinch of salt and pepper. Massage with your hands for ~{30-60%seconds} until the cabbage softens.

Finely chop the cucumber. Drain the sun-dried tomatoes and finely chop them. If using basil, tear the leaves into small pieces, or sliver them. Chop the cashews, if using.

Add the cucumber and Avocado Pesto Sauce to the massaged cabbage and toss to coat. Taste, adding more sauce as needed and/or a squeeze of lemon juice to bring everything together.

Add the basil and cashews if using, plus the sun-dried tomatoes. Toss again and season to taste with salt and pepper.

> Storage: This slaw is best fresh; only make as much as you can eat.
> Nutrition boost: Top with halved cherry tomatoes or chopped red bell pepper.