Soy Free 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 into a coarse, rice-like slaw in the food processor, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and toasted coconut for a combination that's equal parts crunchy, sweet, and savory. The real star is the homemade basil pesto — just fresh basil, good olive oil, lemon juice, garlic, and a pinch of ginger blended into something vibrantly green and deeply fragrant. Because the pesto is made entirely from scratch, there's no need to scan labels for hidden additives or worry about soy-based fillers that sneak into so many store-bought dressings and condiments. A short rest before serving lets the broccoli soften just enough to soak up all that lemony, garlicky goodness without losing its satisfying bite. It works beautifully as a side dish, a light lunch, or even a base for grilled proteins.

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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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