Capsaicin Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, herb-forward showstopper that layers anise-scented fennel, juicy citrus segments, and a punchy walnut-basil pesto into something that feels genuinely restaurant-worthy. The dressing is blended just to a rough, spoonable paste rather than a silky purée, which means you get real texture and little pockets of toasted walnut in every bite. Shaving the fennel paper-thin on a mandoline is the move here — it softens beautifully during that short rest and soaks up the lemon and olive oil without turning limp. Orange and grapefruit segments bring a sweet-tart juiciness that plays off the earthy basil in a way that's hard to stop eating. For anyone navigating a capsaicin-free lifestyle, this kind of bold, craveable dish can feel rare — but every element here delivers serious flavor without a single chile, hot pepper, or spice blend in sight. The optional pumpkin seeds scattered on top add a satisfying crunch and make the whole bowl look as good as it tastes. It's the kind of slaw that converts people who think slaw is 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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