Low Sugar Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold combination of shaved fennel, crisp cabbage, and juicy citrus segments all pulled together by a rustic walnut-basil pesto dressing — and every single ingredient earns its place. The dressing skips any sweeteners entirely, leaning instead on fresh lemon juice, fragrant basil, and rich walnuts to create a savory, herbaceous coating that clings beautifully to the vegetables. That's the kind of flavor-forward cooking that makes avoiding added sugar feel completely effortless rather than like a compromise. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all that pesto goodness without losing their satisfying crunch. The orange and grapefruit segments bring natural sweetness and a juicy pop that balances the peppery fennel in the best possible way. Optional pumpkin seeds scattered on top add a little extra texture and a subtle nuttiness that rounds everything out. Whether you're serving it alongside grilled fish or eating it straight from the bowl, this is the kind of dish that makes people ask for the recipe immediately.
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Learn more →Ingredients
4 servings
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 large navel orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 tbsp raw pumpkin seeds (optional)
- 2 tbsp fennel fronds, roughly chopped
Instructions
- 1
Make the pesto dressing: combine the basil, walnuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the motor running, drizzle in the olive oil and lemon juice and process until the mixture is a rough, spoonable paste — not completely smooth. Season with salt and pepper and pulse once more to combine. Transfer to a small bowl.
- 2
Trim the fennel bulb: cut off the stalks and reserve the fronds. Halve the bulb lengthwise, remove the tough core with a V-cut, then use a mandoline or a sharp knife to shave the fennel into very thin slices, about 1/8-inch thick.
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