Cashew Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crunchy cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The real magic is the pesto dressing — built from fresh basil, raw walnuts, garlic, olive oil, and lemon juice, it's blended into a rough, spoonable paste that clings to every ribbon of vegetable rather than pooling at the bottom of the bowl. Walnuts stand in beautifully here, delivering that rich, nutty backbone you want from a pesto without any cashews in sight. The combination of navel orange and grapefruit cuts through the herby dressing with a burst of sweetness and tang that makes the whole dish feel alive. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all those flavors without losing their satisfying crunch. Optional pumpkin seeds scattered over the top add a little extra texture and a subtle earthiness that rounds everything out. It's the kind of side dish that disappears fast at the table and has everyone asking what's in the dressing.
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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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