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 a coarse, rice-like shred in the food processor, then tossed with sweet dried cranberries, toasted coconut, and a ribbon of scallion green for a combination that hits every note — crunchy, chewy, fresh, and a little sweet. The real star is the homemade basil pesto, blended with extra-virgin olive oil, bright lemon juice, a touch of zest, and a whisper of ginger that makes the whole thing sing. Because the dressing is built entirely from whole, recognizable ingredients, there's no need to scrutinize a store-bought bottle for hidden refined oils or industrial seed oil blends. A short ten-minute rest before serving lets the broccoli soften just enough to soak up all that vivid green pesto without losing its satisfying bite. It works beautifully as a side at a cookout, a light lunch on its own, or a make-ahead base that only gets better as it sits.
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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.
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