Mediterranean Diet Friendly Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

Mediterranean Diet Friendly Basil-Pesto Broccoli Slaw

Raw broccoli gets a serious glow-up here — pulsed into a coarse, rice-like slaw and tossed with a bright, herbaceous basil pesto that clings to every piece. The dressing is built on extra-virgin olive oil, fresh lemon juice, and a generous handful of packed basil leaves, which puts it squarely in the kind of ingredient territory this way of eating was made for. A touch of ground ginger in the pesto adds a subtle warmth that you won't see coming but absolutely will not want to leave out. Shredded carrot, scallion greens, sweet dried cranberries, and toasted coconut round out the bowl with color, crunch, and just enough sweetness to keep things interesting. Toasting the coconut in a dry skillet before it goes in is a small step that pays off big — it turns nutty and golden and adds a layer of depth that raw coconut simply can't match. After a quick ten-minute rest, the broccoli softens just enough to absorb all that herby, lemony dressing without losing its satisfying bite. It works beautifully as a side dish or a light main, and it travels well, making it a smart choice for lunches or gatherings where you want something fresh and genuinely craveable.

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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
Honestly Cranberry Unsweetened Dried Cranberries
My Berry Unsweetened Dried Cranberries
Herbaila Whole Dried Cranberries - 32 oz
See all
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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