Low Sugar Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

Bright, herby, and packed with crunch, this broccoli slaw is the kind of dish that makes you rethink what a salad can be. The pesto is blended entirely from fresh basil, olive oil, lemon juice, and a hint of ginger — no sweeteners, no shortcuts, just clean, vivid flavor that coats every shred of vegetable beautifully. Store-bought slaws and dressings are notorious for sneaking in added sugars, so making both components from scratch here is what keeps this completely free of anything unnecessary. Unsweetened dried cranberries and toasted coconut add little pops of chew and nuttiness without tipping into sweetness, striking a balance that feels genuinely satisfying rather than virtuous and bland. Pulsing the broccoli in a food processor gives you that perfect coarse, rice-like texture that soaks up the pesto as it rests, so the ten-minute sit before serving is absolutely worth it. This is an easy, crowd-pleasing side that works just as well on a weeknight table as it does at a summer cookout.

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Ingredients

4 servings

For the slaw

1 large head broccoli (about 1 lb), cut into florets and stems trimmed
1 medium carrot, peeled and shredded
3 scallions, thinly sliced (green tops only)
¼ cup unsweetened dried cranberries
¼ cup unsweetened shredded coconut, toasted

For the pesto

2 cups fresh basil leaves, packed
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
¼ tsp fine sea salt, plus more to taste
⅛ tsp ground ginger

Instructions

1
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside to cool.
2
Working in batches if needed, pulse the broccoli florets and stems in a food processor until broken down into small, rice-like pieces roughly the size of a pea — the texture should be coarse and shred-like, not pureed. Transfer to a large mixing bowl.

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