Emulsifier 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 shred, then tossed with sweet dried cranberries, toasted coconut, and a vivid basil pesto that comes together in under a minute in the food processor. The dressing is nothing but whole, recognizable ingredients — fresh basil, extra-virgin olive oil, lemon juice, garlic, and a whisper of ginger — so there's no need to scrutinize a label for hidden additives or synthetic stabilizers. That matters more than it sounds, because so many store-bought dressings and slaws sneak in lecithin, polysorbates, or other emulsifying agents that can be genuinely hard to avoid. Here, the olive oil and lemon juice come together naturally, coating every piece of slaw without any chemical help. A short rest before serving lets the broccoli soften just enough to soak up all that green, garlicky goodness. It's fresh, satisfying, and completely clean from start to finish.
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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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