MSG 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 tender, rice-like pieces and tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut — a combination that hits sweet, savory, and nutty all at once. The real star is the homemade basil pesto, blended from fresh basil leaves, extra-virgin olive oil, lemon juice, and a hint of ginger for a dressing that's vibrant and completely clean. Because every component is made from scratch using whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into store-bought dressings and pre-made slaws. That short rest before serving is worth every minute — it gives the broccoli time to soften just enough and soak up all that gorgeous green pesto. Serve it as a bold side dish or pile it onto a plate as a light lunch that actually keeps you full.
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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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