Name: Cashew-Cilantro Pesto with Veggie Noodles
Prep time: 30 min
Total time: 30 min
Ingredients: 1 English cucumber, peeled (about 7 ounces); 1 daikon radish, peeled (about 12 ounces); 3 carrots (about 3 1/2 ounces); 2 cups thinly sliced Savoy cabbage; 0.5 teaspoon kosher salt; 1 cup raw cashews; 0.75 cup snipped fresh cilantro, divided; 3 green onions, chopped; 0.5 cup lime juice; 2 tablespoons agave nectar; 1 fresh jalapeño pepper, seeded and finely chopped (about 1 1/2 tablespoons; see Tip); 1 tablespoon tamari; 2 teaspoons grated fresh ginger; 2 teaspoons sesame oil; 3 cloves garlic

Cashew-Cilantro Pesto with Veggie Noodles

5.0

(2)

2 Reviews

Quick work with a vegetable peeler transforms colorful vegetables into low-carb noodles for this fresh and spicy Asian-inspired dish.

EatingWell Test Kitchen

Updated on April 1, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

5 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 English cucumber, peeled (about 7 ounces)
1 daikon radish, peeled (about 12 ounces)
3 carrots (about 3 1/2 ounces)
2 cups thinly sliced Savoy cabbage
½ teaspoon kosher salt
1 cup raw cashews
¾ cup snipped fresh cilantro, divided
3 green onions, chopped
½ cup lime juice
2 tablespoons agave nectar
1 fresh jalapeño pepper, seeded and finely chopped (about 1 1/2 tablespoons; see Tip)
1 tablespoon tamari
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
3 cloves garlic

Directions

Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne "noodles" or "ribbons." In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.
For pesto, in a food processor or blender combine cashews, 1/2 cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.
Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

249	Calories
15g	Fat
28g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 249
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 4g	15%
Total Sugars 14g
Protein 7g	15%
Total Fat 15g	19%
Saturated Fat 3g	13%
Vitamin A 3931IU	79%
Vitamin C 40mg	44%
Folate 66mcg	16%
Sodium 270mg	12%
Calcium 67mg	5%
Iron 3mg	15%
Magnesium 115mg	27%
Potassium 616mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.