Pescatarian Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

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 breaks down into a coarse, rice-like shred, then tossed with sweet dried cranberries, golden toasted coconut, and fresh scallion greens for a combination that hits every note at once. The real star is the homemade basil pesto — blended with extra-virgin olive oil, fresh lemon juice, lemon zest, garlic, and a hint of ground ginger — which coats every piece in a vivid, aromatic green sauce. A short rest before serving lets the broccoli soften just enough to soak up all that flavor without losing its satisfying bite. Since the entire dish is built from fresh produce, pantry staples, and a handful of simple add-ins, it naturally fits a fish-friendly lifestyle without any substitutions or workarounds needed. It works beautifully as a side, a light lunch, or even a base for grilled salmon or shrimp if you want to make it a full meal.

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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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