Carrageenan Free Basil-Pesto Broccoli Slaw
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 into a coarse, rice-like slaw in the food processor, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits every note — fresh, sweet, nutty, and satisfying. The real star is the homemade basil pesto, blended with extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a whisper of ground ginger, which gives it a subtle warmth that store-bought versions never quite manage. Because the dressing is made entirely from whole, simple ingredients, there's no need to scan labels for hidden additives or thickeners that often sneak into bottled dressings and pre-made slaws. Carrageenan, a common emulsifier found in many packaged foods, is simply a non-issue here — everything comes straight from your kitchen. A short 10-minute rest before serving lets the broccoli soften just enough to soak up all that vivid green pesto. Serve it as a vibrant side, pile it onto grain bowls, or eat it straight from the bowl — it's that good.
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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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