Black Pepper Free Basil-Pesto Broccoli Slaw
Broccoli slaw gets a serious glow-up here, dressed in a vibrant, herb-forward pesto that comes together in under a minute in the food processor. The dressing leans on fresh basil, bright lemon juice, a touch of zest, and a whisper of ground ginger for warmth — no black pepper needed to make it sing. Toasted coconut and sweet dried cranberries woven through the slaw add little pops of texture and flavor that keep every forkful interesting. Because so many store-bought dressings and spice blends sneak in pepper without a second thought, making your own pesto from scratch is the smartest move — and this one is genuinely worth the effort. A short rest before serving lets the broccoli soften just enough to soak up all that bright green goodness without losing its satisfying crunch. It works beautifully as a side dish, a light lunch, or even tucked into a wrap, and the bold color alone makes it a showstopper on any table.
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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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