Recipe by Susan Clotfelter. The lime juice makes this a light, refreshing slaw for summer’s hottest days, and it’s lightning-quick to throw together. You can dress it up with a few basil blossoms if your basil is blooming. Serves 8.
Ingredients
3 tablespoons olive oil
3 tablespoons lime juice (about 1 large lime or two medium)
2 tablespoons honey or agave nectar
4 cups shredded green cabbage, fresh from the garden or farmers market if possible
1/3 cup fresh basil leaves, loosely packed
1/4 cup pine nuts
Directions
Whisk together the olive oil, lime juice and honey or agave nectar. Toss with the cabbage. Before serving, roll the basil leaves into a tube and chop roughly; add to slaw mixture. In a dry skillet over medium heat, toast the pine nuts for a few minutes until they just begin to take on a golden color. Remove from skillet and allow them to cool. Top each serving with a sprinkle of the nuts.
