
Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that earns compliments before anyone even asks what's in it. The pesto comes together in the food processor with fresh basil, olive oil, lemon juice, a hint of garlic, and a subtle warmth from ground ginger — no pasta, no grains, nothing that would raise a flag for anyone avoiding wheat. Shredded broccoli forms the base, giving you all the satisfying crunch of a classic slaw without a single grain in sight. Toasted coconut and dried cranberries add little pops of sweetness and chew that play beautifully against the bright, garlicky dressing. The whole thing comes together in one bowl after a few quick pulses in the food processor, making cleanup almost as easy as the cooking. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green pesto, so every bite is deeply flavored rather than just coated. It works as a bold side dish or a light lunch on its own, and it travels well if you're bringing something to share.
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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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