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 pieces in the food processor, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut for a combination that hits every note — fresh, sweet, nutty, and satisfying. The homemade basil pesto brings it all together with a punch of lemon, garlic, and good olive oil, coating every piece in something genuinely vibrant. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden grains or grain-derived additives that can sneak into store-bought dressings and slaws. A short rest before serving lets the broccoli soften just enough to soak up all that pesto without losing its pleasant bite. It works beautifully as a side dish, a light lunch, or even a base for grilled proteins — and the whole thing comes together with minimal cleanup since your food processor does the heavy lifting twice.
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)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_3a6dae97-c280-4724-b224-8a77c3ce5fdc.jpg)
