Carrot and Radish Slaw with Mint-Turmeric Pesto
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Cook time: 
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Serves: 4 servings
  • 6 medium carrots (about ¾ pound), peeled
  • 5 large radishes
  • 1-inch piece peeled ginger
  • 1 half ripe avocado
  • ⅔ cup tightly packed mint leaves
  • ⅓ cup tightly packed cilantro leaves
  • 1 large cove garlic, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • Fresh lemon for serving
  1. Using the S-blade of your food processor, shred the carrots, radishes and ginger. If you do not have a food processor, you can grate the vegetables. Transfer to a serving bowl.
  2. Clean out the food processor. Add the avocado, herbs, garlic, lemon, turmeric and salt to the bowl of the food processor. Combine until the herbs are finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil and water to emulsify the pesto.
  4. Toss the pesto with the shredded vegetables in the serving bowl. Serve with a squeeze of fresh lemon juice, if desired.
Recipe by Autoimmune Wellness at