Fennel Slaw with Bresaola and Walnut Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Nick Fauchald I use bresaola (salty, air-dried beef) to add savoriness to this crunchy fennel slaw. The delightful walnut-and-basil pesto comes together in less than five minutes in a food processor.
Ingredients
- 3/4 c. walnut halves
- 12 basil leaves
- 1 clove garlic
- 1/4 c. extra-virgin olive oil
- 3 tbsp. mayonnaise
- 1 tbsp. fresh lemon juice
- kosher salt and freshly ground pepper
- 1 fennel bulb
- 1 lb. Napa cabbage
- 6 oz. thinly sliced bresaola
Instructions
- In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper.
- Coarsely chop the remaining 1/4 cup of walnuts. In a large bowl, toss the fennel with the cabbage, bresaola, chopped walnuts and pesto. Transfer to plates and serve.
- Wine Recommendation: Vibrant Rioja red: 2005 Artadi Vinas de Gain.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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