Beef Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that proves a salad can be the most exciting thing on the table. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a rustic walnut-basil pesto that brings a nutty, herby richness to every bite. The pesto here is intentionally left a little rough and spoonable rather than silky smooth, which means it clings to the vegetables beautifully instead of pooling at the bottom of the bowl. A short ten-minute rest lets the citrus juices mingle with the dressing and softens the fennel just enough to make it tender without losing that satisfying crunch. Optional pumpkin seeds add a final layer of texture that takes the whole thing over the top. Every ingredient in this dish is naturally plant-based and completely free of any meat, so there's no substitution needed — it's just clean, vibrant cooking from start to finish. Whether you're serving it alongside grilled fish, tucking it into a wrap, or eating it straight from the bowl, this slaw delivers serious flavor with very little effort.
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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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