Capsaicin Free Basil-Pesto Broccoli Slaw
Raw broccoli gets a serious glow-up here, pulsed into a coarse, rice-like slaw and tossed with a vibrant basil pesto that clings to every little floret. Toasted coconut and dried cranberries add a sweet, nutty contrast that makes each bite genuinely interesting, while the scallion greens and fresh lemon zest keep things bright and lively. The homemade pesto is the real star — blended with olive oil, garlic, and a touch of ground ginger, it comes together in under a minute and tastes far more complex than the ingredient list suggests. For anyone avoiding capsaicin, this kind of bold, flavor-packed dish can feel hard to come by, since so many slaws and dressings sneak in hot sauce, chili flakes, or spiced seasonings. Every single component here is naturally free of pepper heat, so you get all the punch without any of the burn. A short rest before serving lets the broccoli soften just enough to soak up that herby dressing, turning a simple prep into something that tastes like it took real effort.
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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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