High Fructose Corn Syrup Free Basil-Pesto Broccoli Slaw
Bright, herby, and packed with crunch, this broccoli slaw is the kind of dish that makes you rethink what a salad can be. The whole thing comes together with a vibrant homemade basil pesto — fresh leaves, good olive oil, lemon juice, and a hint of ginger — so you know exactly what's going into every bite. That matters a lot when store-bought dressings and pre-made slaws are notorious for sneaking in sweeteners that have no business being there. Here, the only sweetness comes from unsweetened dried cranberries and a handful of toasted coconut, both of which add texture and flavor without any unwanted additives. Pulsing the broccoli in a food processor gives it that satisfying shred-like texture that soaks up the pesto beautifully after a short rest. It's colorful, fresh, and genuinely exciting on the plate — the kind of side dish that disappears fast at any table.
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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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