Gluten 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 side dish that makes people ask for the recipe before they've even finished their first bite. Raw broccoli gets pulsed in a food processor until it reaches a coarse, rice-like shred, then tossed with sweet dried cranberries, toasted coconut, and a punchy homemade basil pesto that comes together in under a minute. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — it just works as written. The pesto itself is a standout: fresh basil, good olive oil, lemon juice and zest, garlic, and a whisper of ground ginger that gives it a subtle warmth you won't expect but will absolutely love. Letting the slaw rest for ten minutes before serving is a small step that makes a real difference, giving the broccoli time to soften slightly and soak up all that vivid green dressing. It's equally at home next to grilled chicken, tucked into a grain bowl, or served straight from the bowl as a light lunch.

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!