Xanthan Gum 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 homemade basil pesto that comes together in under a minute in the food processor. The dressing is pure and simple — fresh basil, good olive oil, lemon, garlic, and a hint of ginger — with absolutely nothing added to thicken or stabilize it, which is exactly what makes it a worry-free choice for anyone avoiding xanthan gum. So many store-bought dressings and slaws sneak in gums and stabilizers, but here every ingredient is exactly what it sounds like. A short rest before serving lets the broccoli soften just enough to soak up all that gorgeous green pesto. The result is crunchy, creamy, tangy, and a little sweet all at once — the kind of side dish that disappears fast at any table.
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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.
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