Nightshade Free Basil-Pesto Broccoli Slaw
Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that makes you forget you're eating something genuinely good for you. Raw broccoli gets pulsed into a coarse, rice-like slaw base, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits every note — crunchy, sweet, savory, and fresh. The real star is the homemade basil pesto, blended with extra-virgin olive oil, lemon juice, lemon zest, garlic, and a whisper of ground ginger, which gives it a brightness that store-bought versions simply can't match. For anyone navigating a nightshade-free lifestyle, pesto is usually a safe zone, but this recipe leans fully into that by skipping tomatoes, peppers, and any other common culprits entirely — every single ingredient is clean and on-plan. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green dressing without losing its satisfying bite. It works beautifully as a side dish, a light lunch, or even a base for grilled protein. Once you've made pesto slaw this way, the bottled stuff is going to feel like a serious downgrade.
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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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