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