Gut Friendly Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

Raw broccoli slaw gets a serious upgrade here, transformed into something vibrant and craveable with a homemade basil pesto that comes together in under a minute. The pesto skips the cheese and pine nuts entirely, leaning on fresh basil, bright lemon juice, a hint of ginger, and good olive oil for a dressing that's clean, bold, and genuinely delicious. Pulsing the broccoli in a food processor gives you that perfect coarse, shred-like texture — tender enough to absorb the pesto but with enough bite to keep things interesting. Shredded carrot adds natural sweetness, toasted coconut brings a subtle nuttiness, and unsweetened dried cranberries give little bursts of tart flavor throughout. The short rest before serving is a small but important step — it lets the broccoli soften just enough and soak up all that herby, lemony goodness. This is the kind of dish that looks impressive on a table but asks very little of you in the kitchen, making it an easy go-to when you want something nourishing that doesn't feel like a compromise.

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!