Cashew Free Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that makes you rethink everything you thought you knew about a simple side. 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's genuinely exciting to eat. The real star is the homemade pesto — built from fresh basil, good olive oil, lemon juice, and a subtle hit of ground ginger — which comes together in under a minute and coats every piece in vivid, garden-fresh flavor. Traditional pesto often calls for pine nuts or cashews, but this version skips the nuts entirely without sacrificing any of that rich, aromatic depth. A short rest before serving lets the broccoli soften just enough to soak up the dressing, making each bite even better than the last. It's the kind of recipe that works as a weeknight side, a potluck showstopper, or meal-prep gold straight from the fridge.

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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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