Cinnamon 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. Raw broccoli gets pulsed into a coarse, rice-like slaw base, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits sweet, savory, and nutty all at once. The dressing is a vibrant basil pesto — built from fresh basil, good olive oil, lemon juice, lemon zest, garlic, and a touch of ground ginger — that coats every piece in something deeply aromatic and green. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because the flavor is bold and complex without relying on the warm baking spices that sneak into so many dressings and slaws. A short rest before serving lets the broccoli soften just enough to absorb all that pesto, making the final result feel cohesive rather than thrown together. It works beautifully as a side dish, a light lunch, or even a base for grilled proteins.

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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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