Almond Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crunchy cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The dressing is a rustic walnut-basil pesto — blitzed with garlic, olive oil, and fresh lemon juice into a rough, spoonable paste that clings to every ribbon of vegetable. Walnuts stand in beautifully here, delivering that rich, nutty depth you want from a pesto without any almonds in sight, making it a genuinely safe and delicious option for anyone avoiding them. The combination of navel orange and grapefruit keeps things lively and a little unexpected, cutting through the richness of the dressing with bursts of sweet-tart juice. A short rest after tossing lets the fennel and cabbage soften just enough to soak up all that herby, citrusy flavor without going limp. Optional pumpkin seeds add a satisfying finishing crunch if you want a little extra texture on top. It works as a vibrant side dish or a light standalone lunch, and it comes together with minimal effort for maximum impact.
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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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