Mushroom 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's coarse and rice-like, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits sweet, savory, and nutty all at once. The dressing is a punchy basil pesto made entirely from scratch — fresh basil leaves, good olive oil, lemon juice, lemon zest, garlic, and a pinch of ground ginger that gives it a subtle, unexpected warmth. Because every component is made from whole, straightforward ingredients, there's no need to scrutinize labels for hidden fungi or worry about cross-contact from processed sauces and store-bought dressings. A short rest before serving lets the broccoli soften just enough to absorb all that vivid green pesto without losing its satisfying bite. It's a genuinely crowd-pleasing side that comes together with minimal fuss and maximum flavor.
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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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