Pregnancy Friendly Basil-Pesto Broccoli Slaw
Crunchy, vibrant, and packed with nutrients, this broccoli slaw is the kind of dish that feels as good as it tastes — which matters a lot when you're eating with intention. Raw broccoli gets pulsed into a coarse, rice-like texture that soaks up every bit of the bright, herb-forward pesto, making each forkful satisfying without being heavy. The dressing skips the parmesan and pine nuts found in traditional pesto, leaning instead on fresh basil, extra-virgin olive oil, lemon, and a hint of ginger for a clean, dairy-free coating that works beautifully here. Toasted coconut and dried cranberries add little pops of sweetness and texture that keep things interesting from the first bite to the last. Broccoli is a standout source of folate and vitamin C — two nutrients that do a lot of heavy lifting during pregnancy — so this slaw is genuinely pulling its weight on the nutrition front. A short rest before serving lets the broccoli soften just enough to make it easy to eat while keeping that satisfying crunch intact. It comes together quickly and holds up well, making it a smart choice for meal prep or a fresh side at any table.
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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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