Legume 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 slaw in the food processor, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits every note — fresh, sweet, nutty, and satisfying. The real star is the homemade basil pesto, blended with olive oil, lemon juice, lemon zest, garlic, and a hint of ground ginger, which gives the whole bowl a vivid, aromatic punch you just can't get from a jar. Traditional pesto often calls for pine nuts or other tree nuts, but this version skips them entirely without sacrificing any of that lush, coating quality — the olive oil and fresh basil do all the heavy lifting. It's a smart choice for anyone navigating legume-free eating, since there are no hidden bean-based fillers or soy-derived ingredients anywhere in the bowl. A short 10-minute rest before serving lets the broccoli soften just enough to absorb the pesto, making every forkful taste like it was meant to be together. Serve it as a vibrant side or pile it high as a light main — either way, it disappears fast.
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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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