Alpha Gal Friendly Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, herbaceous showstopper that layers anise-sweet fennel, juicy citrus segments, and a bold walnut-basil pesto into something that feels genuinely exciting on the plate. The dressing comes together in a food processor — just basil, raw walnuts, garlic, olive oil, and lemon juice pulsed into a rough, spoonable paste that clings beautifully to every shred of cabbage and fennel. Alpha-gal syndrome means avoiding mammalian meat and byproducts, and this recipe is entirely plant-based in its building blocks, relying on olive oil instead of dairy and skipping any animal-derived ingredients entirely. The orange and grapefruit segments bring a burst of sweetness and acidity that balances the richness of the walnut pesto in a way that feels almost restaurant-worthy. A short ten-minute rest after tossing lets the vegetables soften just slightly and allows the flavors to meld, so patience here is genuinely rewarded. Optional pumpkin seeds scattered over the top add a satisfying crunch and make the whole bowl look as good as it tastes. It works as a vibrant side dish or a light standalone meal, and it's the kind of recipe that surprises people who expect slaw to be boring.
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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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