Breastfeeding Friendly Basil-Pesto Broccoli Slaw
Raw broccoli gets a serious glow-up here — pulsed into a coarse, rice-like slaw and tossed with a vibrant, dairy-free basil pesto that clings to every piece. The homemade pesto is built on extra-virgin olive oil, fresh lemon, and a hint of ginger, giving the whole dish a bright, herby flavor that feels anything but boring. Toasted coconut and dried cranberries add little pops of sweetness and crunch that make each bite genuinely interesting. Broccoli is a standout ingredient for nursing parents, and pairing it with olive oil and fresh basil means you're loading up on nutrients that actually matter right now. The short rest time before serving is a small but smart step — it lets the broccoli soften just enough to soak up all that pesto without losing its satisfying texture. Everything comes together in a food processor with no cooking required beyond toasting the coconut, so it's genuinely low-effort for how impressive it looks and tastes. This is the kind of salad you'll want to keep in the fridge all week.
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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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