Seeds 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 into tender, rice-like shreds, then tossed with sweet dried cranberries, toasted coconut, and a vivid basil pesto that comes together in under a minute in the food processor. The pesto itself is built entirely from fresh basil, olive oil, lemon juice, garlic, and a whisper of ground ginger — no pine nuts, no sunflower seeds, no pepitas, just clean, bold flavor that works beautifully without any of the usual suspects. That makes this a genuinely satisfying option when you need to avoid seeds across the board, since so many pestos and slaws quietly sneak them in through dressings or garnishes. Toasting the coconut first is a small step that pays off big, adding a nutty warmth that rounds out the brightness of the lemon and basil. A short rest before serving lets the broccoli soften just enough to soak up all that green, garlicky dressing. It's the kind of side that disappears fast at a potluck and has everyone asking what's in it.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!