Gelatin 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 earns compliments before anyone even asks what's in it. 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 built entirely from fresh basil, olive oil, lemon juice, garlic, and a whisper of ginger — nothing processed, nothing hidden, and absolutely no gelatin or animal-derived thickeners to worry about. That's actually one of the quiet wins here: so many store-bought slaws and dressings sneak in stabilizers or gelling agents, but this one is completely clean from start to finish. A short rest before serving lets the broccoli soften just enough to soak up all that pesto without losing its satisfying bite. It works beautifully as a side for grilled proteins, a topping for grain bowls, or honestly just eaten straight from the bowl with a fork.

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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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