Anti Inflammatory Pesto-Walnut Fennel Citrus Slaw
Crunchy, bright, and loaded with ingredients that genuinely pull their weight on the anti-inflammatory front, this slaw is the kind of dish that makes healthy eating feel like a treat rather than a compromise. Shaved fennel and shredded cabbage form the crisp base, while juicy orange and grapefruit segments add bursts of citrus that balance the anise-forward fennel beautifully. The dressing is a walnut-based pesto blended with fresh basil, garlic, extra-virgin olive oil, and lemon juice — a combination that brings together some of the most well-regarded ingredients for keeping inflammation in check. Walnuts and olive oil deliver healthy fats, while the citrus and basil contribute antioxidants that make every forkful count. A short 10-minute rest after tossing lets the vegetables soften just enough to soak up all that herby, lemony dressing without losing their satisfying crunch. Optional raw pumpkin seeds scattered on top add a subtle nuttiness and a little extra texture right before serving. This recipe makes four servings and comes together quickly, making it an easy weeknight side or a standout addition to any lunch spread.
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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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