Brazil Nut Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both refreshing and surprisingly hearty. The real magic is the pesto dressing — a rough, spoonable blend of fresh basil, walnuts, garlic, olive oil, and lemon juice that coats every ribbon of vegetable with herby, nutty richness. Letting the whole thing rest for ten minutes before serving is a small step that makes a big difference, giving the fennel and cabbage just enough time to soften and soak up all that flavor. The orange and grapefruit segments add pops of sweetness and acidity that keep each bite lively, while the reserved fennel fronds bring a delicate anise note that ties everything together. For anyone navigating tree nut concerns, it's worth knowing that walnuts are the only nut here — no brazil nuts, no hidden blends, just one straightforward ingredient you can source and inspect yourself. The optional pumpkin seeds on top add a satisfying crunch without complicating the ingredient list. Whether you're serving it alongside grilled fish, tucking it into a grain bowl, or eating it straight from the mixing bowl, this slaw delivers serious flavor with very little fuss.
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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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