Yeast Free Basil-Pesto Broccoli Slaw
Raw broccoli gets a serious glow-up here, pulsed into a coarse, rice-like slaw and tossed with a vivid, herb-forward pesto that clings to every piece. The dressing is built entirely from fresh basil, olive oil, lemon juice, and a whisper of ginger — no vinegar, no fermented ingredients, nothing that would raise a flag for anyone avoiding yeast. Toasted coconut and unsweetened dried cranberries weave in a little sweetness and crunch that make this feel far more interesting than your average side dish. The whole thing comes together in a food processor, which means minimal effort for maximum payoff. A short rest before serving lets the broccoli soften just enough to soak up all that bright green pesto without losing its satisfying bite. It works beautifully as a light lunch, a cookout side, or a meal-prep staple that holds up well as the flavors continue to develop.
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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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