Carrageenan Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and loaded with citrus, this slaw is the kind of dish that makes people stop mid-bite and ask what's in it. Shaved fennel and shredded cabbage form the crunchy base, while juicy orange and grapefruit segments bring a sweet-tart lift that plays beautifully against the bold pesto dressing. That dressing is the real star — fresh basil, raw walnuts, garlic, and good olive oil blended into a rough, spoonable paste that coats every strand of vegetable without weighing anything down. Carrageenan, a thickener and emulsifier commonly found in store-bought dressings and pre-made slaws, is simply a non-issue here because everything is made from scratch with whole, recognizable ingredients. A short 10-minute rest after tossing lets the vegetables soften just enough to absorb all that herby, lemony flavor without losing their satisfying crunch. Optional pumpkin seeds scattered on top add a little extra texture and a nutty finish that ties the whole bowl together. This one works equally well as a vibrant side for grilled proteins or as a light standalone lunch.
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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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