Pecan 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 every note — fresh, sweet, savory, and satisfying. The real star is the homemade basil pesto, blended with olive oil, lemon juice, lemon zest, garlic, and a hint of ground ginger, which gives it a brightness that store-bought versions simply can't match. Because the pesto is made entirely from scratch with whole, simple ingredients, there's no guesswork about what's actually in it — no hidden nuts, no mystery additives. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green dressing. It works beautifully as a side dish, a light lunch, or a make-ahead addition to any spread.
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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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