Vegan Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

Raw broccoli gets a serious glow-up here, pulsed in a food processor until it's tender and coarse, then tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut. The result is a slaw that's bright, textured, and genuinely exciting to eat. The real star is the homemade basil pesto — blended with olive oil, fresh lemon juice, lemon zest, garlic, and a whisper of ground ginger — which coats every piece in a vivid, herbaceous sauce that tastes anything but plain. Traditional pesto often relies on parmesan and sometimes dairy-based additions, but this version skips all of that without sacrificing any of the richness or depth you'd expect. A short rest before serving lets the broccoli soften just enough to soak up all that flavor, so patience pays off. It works beautifully as a side dish, a grain bowl topper, or something you just eat straight from the bowl with a fork.

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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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