
Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that makes you rethink what a salad can be. Raw broccoli gets pulsed in a food processor until it's coarse and rice-like, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits sweet, savory, and nutty all at once. The dressing is a punchy basil pesto blended with olive oil, fresh lemon juice, lemon zest, garlic, and a hint of ground ginger — it comes together in under a minute and turns a vivid, glossy green that coats every piece of the slaw beautifully. There's no meat anywhere near this recipe, so it works effortlessly as a standalone lunch, a potluck contribution, or a vibrant side that holds its own on any table. A short ten-minute rest before serving lets the broccoli soften just enough to absorb all that herby, citrusy dressing without losing its satisfying bite. It's the kind of recipe you'll find yourself making on repeat because it's genuinely easy, genuinely delicious, and requires almost no cleanup.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings












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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
