Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that makes eating clean feel genuinely exciting rather than like a compromise. The food processor does the heavy lifting, turning raw broccoli into a coarse, rice-like slaw that soaks up every drop of the vibrant basil pesto. That pesto is completely dairy-free — no parmesan, no cheese of any kind — just fresh basil, good olive oil, lemon, garlic, and a subtle hint of ginger that makes the whole thing pop. Toasted coconut and unsweetened dried cranberries add a sweet-savory contrast that keeps each bite interesting from start to finish. Because every ingredient here is whole and unprocessed, you don't have to second-guess a single label or swap anything out. A short rest before serving lets the broccoli soften just enough to pull the flavors together into something that tastes like it took far more effort than it did.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
