Artificial Flavors Free Basil-Pesto Broccoli Slaw
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 built entirely from scratch — fresh basil, extra-virgin olive oil, lemon juice, zest, garlic, and a hint of ground ginger — so there's no reaching for a jarred sauce loaded with additives or mystery flavorings. That matters more than it might seem, because store-bought pesto and pre-made slaws are common hiding spots for artificial flavor enhancers that can be hard to spot on a label. Here, every ingredient is exactly what it sounds like. Toasted coconut adds a nutty warmth, unsweetened dried cranberries bring a pop of tartness, and shredded carrot weaves in a little sweetness and color. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green dressing. It's the kind of clean, vibrant side that earns a permanent spot in your weeknight rotation.
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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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