Celery 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 what a salad can be. Pulsed broccoli florets and stems form a satisfying, coarse base that soaks up every bit of the vibrant basil pesto — no limp lettuce in sight. Toasted coconut and dried cranberries add a sweet, nutty contrast that plays beautifully against the garlicky, lemon-forward dressing. The pesto comes together in under a minute in the food processor using just fresh basil, olive oil, lemon juice, garlic, and a hint of ground ginger, so the whole thing is surprisingly quick to pull off. Celery is a sneaky ingredient in a lot of slaws and store-bought dressings, but every component here is straightforward and easy to verify, giving you full control over what goes into the bowl. A short rest before serving lets the broccoli soften just enough to make each bite tender without losing that satisfying chew. This one works as a vibrant side, a light lunch, or a make-ahead dish that only gets better as it sits.

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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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