Dairy 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 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 hits every note — fresh, sweet, nutty, and satisfying. The real star is the homemade pesto, blended from fresh basil, extra-virgin olive oil, lemon juice, lemon zest, garlic, and a hint of ground ginger, which gives it a subtle warmth you won't find in anything from a jar. Traditional pesto relies heavily on parmesan, but this version skips the cheese entirely without sacrificing any of that bold, vibrant flavor. A short rest before serving lets the broccoli soften just enough to soak up all that gorgeous green dressing. It's a great make-ahead option for lunches, potlucks, or a weeknight side that feels a little more special than the usual.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!