Breastfeeding Friendly Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and loaded with fresh produce, this slaw is the kind of dish that feels like it's doing something good for you — because it genuinely is. Fennel and citrus are a classic pairing, and when you bring in a walnut-basil pesto as the dressing, the whole bowl takes on a richness that's deeply satisfying without feeling heavy. Walnuts are a standout ingredient here, widely celebrated for their omega-3 content, which makes them a smart addition when you're eating to support milk production and overall postpartum recovery. Fresh basil, olive oil, and lemon juice round out the dressing with anti-inflammatory goodness, while the orange and grapefruit segments bring a juicy brightness and a solid hit of vitamin C. The raw pumpkin seeds scattered on top add a subtle crunch and a little extra zinc and magnesium — both nutrients that matter when your body is working hard. Everything comes together in one big bowl with minimal cooking, which is exactly the kind of recipe that fits into a busy new-parent schedule. It's vibrant, nourishing, and genuinely delicious enough to make for company too.
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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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