Alpha Gal Friendly Basil-Pesto Broccoli Slaw
Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that earns a permanent spot in your rotation. Raw broccoli gets pulsed into a coarse, rice-like slaw base, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut — a combination that hits sweet, savory, and crunchy all at once. The real star is the dairy-free, nut-free basil pesto made entirely from fresh basil, olive oil, lemon, garlic, and a hint of ginger, which means it skips the parmesan and pine nuts that make so many pestos off-limits for people managing alpha-gal syndrome. Because alpha-gal concerns center on mammalian products, keeping the dressing plant-based is the key move here, and this one delivers serious flavor without any workarounds that feel like a compromise. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green dressing. It works beautifully as a side, a light lunch, or a make-ahead dish that actually gets better as it sits.
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Learn more →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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