This vibrant slaw is proof that eating to support your immune system doesn't have to feel like a compromise. Broccoli is pulsed in the food processor until it reaches a satisfying, rice-like texture, then tossed with shredded carrot, scallion greens, unsweetened dried cranberries, and toasted coconut for a bowl that's colorful, crunchy, and genuinely exciting to eat. The real star is the homemade basil pesto — blended with olive oil, fresh lemon, garlic, and a whisper of ground ginger — which coats every piece in a bright, herbaceous dressing that tastes far more indulgent than it is. Traditional pesto relies on cheese and pine nuts, both of which are off the table for the autoimmune protocol, but this version skips them entirely without losing any of the lush, garden-fresh flavor you're after. A short 10-minute rest before serving lets the broccoli soften just enough to soak up all that pesto goodness. It serves four and comes together with minimal cooking — just a quick toast of the coconut and a few pulses in the food processor. Whether you're bringing it to a gathering or meal-prepping for the week, this is the kind of dish that makes the whole approach feel effortless.
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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.
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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