Turmeric 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 earns a permanent spot in your rotation. Raw broccoli gets pulsed into a coarse, rice-like shred, then tossed with sweet dried cranberries, toasted coconut, and a ribbon of scallion green for a bowl that's as colorful as it is satisfying. The real star is the homemade basil pesto — blended with olive oil, fresh lemon juice, lemon zest, and a whisper of ginger — which coats every piece in a vivid, garden-fresh sauce. For anyone avoiding turmeric, this recipe is a genuinely easy win: there's no spice blend hiding a surprise ingredient, and every component is straightforward and clearly labeled. 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 protein — versatile enough to show up at a weeknight dinner or a weekend spread.

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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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