Low Iodine Basil-Pesto Broccoli Slaw
Bright, herby, and packed with crunch, this broccoli slaw is the kind of dish that looks impressive but comes together with minimal fuss. The pesto is built entirely from fresh basil, extra-virgin olive oil, lemon juice, and a handful of pantry staples — no cheese, no nuts, no dairy — which makes it a genuinely smart fit for anyone navigating iodine restrictions without wanting to sacrifice flavor. Toasted coconut and unsweetened dried cranberries add little pops of sweetness and texture that keep every bite interesting. The food processor does most of the heavy lifting, first breaking the broccoli down into a coarse, rice-like slaw and then blitzing the pesto into a smooth, vivid green sauce. A short rest before serving lets the broccoli soften just enough to soak up all that garlicky, citrus-forward dressing. It works beautifully as a side dish or a light lunch on its own, and the whole thing is made from whole, recognizable ingredients you can feel confident about.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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