Carrot and Radish Slaw with Mint-Turmeric Pesto

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We’ve had some unseasonably warm weather and as much as I want to be reaching for soups every day, I’ve been gravitating more towards salads. Every day at lunch I sit down with a huge mixing bowl of greens and some wild sardines or mackerel with avocado. It forces me to slow down and savor my meal, which is often times difficult with a 9-month-old at home. I’ve found one of the keys to my health is eating tons of veggies each day, at least 12 to 15 servings usually. Most people would look at my big lunch salads and think, “You can eat all that!?” My body just craves veggies like no other. I have to mix it up though because even a veggie-holic can get bored. Enter pesto. Pesto is never boring.

This pesto-tossed slaw is the perfect accompaniment to a host of meals. Pan-seared white fish and roasted broccoli come to mind as a delicious meal pairing. You really could eat it as a meal though if you’re not feeling meat in the moment. The pesto doesn’t have an overpowering mint and turmeric taste, but it is refreshing and earthy at the same time. I ALWAYS sprinkle fresh lemon juice on slaw right before serving it. It brightens up the flavors if they’ve been sitting in the fridge. Between the anti-inflammatory ginger, turmeric, garlic, herbs and veggies, this side dish is a friend of the autoimmune table.

Carrot and Radish Slaw with Mint-Turmeric Pesto
Prep time

Cook time

Total time


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.


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