3 tablespoons olive oil3 tablespoons lime juice (about 1 large lime or two medium) 2 tablespoons honey or agave nectar 4 cups shredded green cabbage 1/3 cup fresh basil leaves, loosely packed 1/4 cup pine nuts
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.
recipe from denverpost.com