Macadamia 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 in a food processor until it reaches a satisfying, rice-like shred, then tossed with sweet dried cranberries, toasted coconut, and a ribbon of scallion green for color and bite. The real star is the homemade basil pesto — blended with olive oil, fresh lemon juice, lemon zest, garlic, and a hint of ground ginger — which coats every piece in something vibrant and deeply savory. Pesto recipes can be a minefield when you're avoiding certain tree nuts, but this one skips them entirely without sacrificing any of that rich, glossy finish. A short ten-minute rest before serving lets the broccoli soften just enough to soak up all that flavor, so the final result tastes like it took far more effort than it did. It works beautifully as a side dish, a grain bowl topper, or even a light lunch straight from the bowl.
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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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