Nutmeg 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 coarse, rice-like shreds, then tossed with sweet dried cranberries, toasted coconut, and a vivid basil pesto that comes together in under a minute in the food processor. The pesto leans on fresh basil, good olive oil, lemon juice, and a hint of ground ginger for warmth — no hidden spice blends, no pre-made sauces, just clean, straightforward ingredients you can trust. That matters when you're navigating recipes that often sneak in warming spice mixes where nutmeg tends to hide. A short rest before serving lets the broccoli soften just enough to soak up all that garlicky, citrusy dressing without losing its satisfying bite. The toasted coconut adds a subtle crunch and nuttiness that makes every forkful feel a little more special. It's fresh, bold, and genuinely easy to pull off on a weeknight or bring to a potluck.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!